SEPTEMBER 6, 2022
Hi Everyone,
Contrary to the beliefs of some folks, summer is not over! We can expect warm weather for another few weeks, and maybe longer. So, I don’t know about you, but I’m still reluctant to turn on my oven and heat up the entire apartment. So, what would make me happy to prepare these days? Refrigerator pickled beets!
Today’s recipe is a simple and easy one for pickled beets, on hand in your refrigerator for salads and side dishes.
REFRIGERATOR PICKLED BEETS
Ingredients
- 4 medium cooked beets, cooled, peeled, and sliced. If you don’t mind turning on your oven, you can roast the beets instead.
- 1 cup cider vinegar
- 1 cup water
- 1/3 cup granulated sugar
- 1 tsp kosher salt
- 1/4 tsp dry ground mustard
- 5 whole black peppercorns
Instructions
1. Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until the sugar is dissolved. Simmer for a few minutes.
2. Take the pan off the heat and allow the mixture to cool.
3. Put the peppercorns and beets into a clean glass jar with a tightly fitting lid. (This recipe fits into a 1-liter sized jar.) Pour the brine in, being sure to cover all the beets.
4. Cover the jar and set it aside to rest for several hours (or up to 24 hours), then transfer it to the refrigerator.
HELPFUL HINT: These pickled beets will last up to six weeks in the refrigerator.
ANOTHER HELPFUL HINT: Once you’ve finished eating the beets, you can bring the pickling liquid up to a boil and reuse it to make more pickled beets, or to pickle hard-boiled eggs.
ONE MORE HELPFUL HINT: Put the hot cooked beets into a bowl of ice water. This will make the skins slip off easily.
I do hope you enjoy this cool early fall treat.
Have a delicious week!
Best,
Judi