JULY 1, 2022
Hi Everyone,
My apologies for the missing recipe from last week. I was a bit under the weather, so I didn’t accomplish anything useful. But, I’m back in the saddle, so here’s last week’s recipe.
REFRIGERATOR PICKLED BEETS
Ingredients
- 4 medium roasted beets, cooled, peeled, and sliced
- 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
Directions
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Bring the vinegar, water, sugar, salt, and mustard to a boil in a saucepan, stirring until the sugar is dissolved. Simmer the mixture for a few minutes; take it off the heat and allow it to cool a bit.
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Add the peppercorns and beets to a clean glass jar with a tight-fitting lid. Pour the brine into the jar, making sure to cover the beets.
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Cover the jar, set it aside for several hours (or up to 24 hours), and then transfer it to the refrigerator.
HELPFUL HINT: This will add zing to any salad. Be sure to use up the beets within a week.
I hope you enjoy this dish on a hot summer day. Have a delicious week.
Best,
Judi