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This is a pickled beetroot recipe that has been learned and passed down through generations. It is a simple recipe that requires only a few ingredients.
This is the perfect recipe to use when you have an abundance of beets.
If you’re looking for a delicious way to preserve your abundance of beets this season, look no further. This refrigerator-marinated beet recipe is easy to follow and results in a tasty treat you can enjoy all year long.
Ingredients (Serves 8)
4 medium roasted beets, cooled, peeled and sliced
1 cup apple cider vinegar
1 cup of water
1/3 cup granulated sugar
1 teaspoon kosher salt
1/4 teaspoon ground mustard (dry)
5 whole black peppercorns
How to Make Refrigerator Pickled Beets:
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Bring vinegar, water, sugar, salt and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; remove from heat and let cool slightly.
Add peppercorns and beets to a clean glass jar with a tight-fitting lid. (This particular recipe fits nicely in a 1-quart jar.) Pour in the brine, covering all of the beets.
Cover and let sit for several hours (or up to 24), then transfer to the refrigerator.
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