Pickled beets
A Midwestern classic – pickled beets! Our favorite refrigerator pickled beets, whether roasted or boiled, are marinated in an apple cider vinegar vinaigrette. Beets are a weekly ritual here. We usually cook them and put them in a sweet and sour vinaigrette so we can keep them in the refrigerator all week. The vinegar in the dressing “pureses” the beets, ensuring they last longer in the refrigerator.
Pickled Beetroot Recipe | Crop Waste
In my opinion, many pickled beets are too vinegary and tend to mask rather than enhance the natural sweetness of the beets. This recipe is my mother’s way of preparing beets. She uses apple cider vinegar with a little sugar (you can also just use balsamic), as well as olive oil and a little dry mustard.
Ingredients:
- 8 medium fresh beets
- 1 cup vinegar
- 1/2 cup sugar
- 1-1/2 teaspoons whole cloves
- 1-1/2 teaspoons allspice
- 1/2 teaspoon salt
Directions:
Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water;