Quick Pickled Beets combines pre-roasted packaged beets in a piquant mix of sweet and sour vinegar and spice mix.
Quick Pickled Beets
By Sue Lau | Palatable Pastime
Quick Pickled Beets are my recipe of the day.
I have a couple small packages of ready roasted beets in the fridge because, mainly, I was going to use them in something else and didn’t want to turn the oven on.
But then as occasionally happens, I changed my mind because I started craving pickled beets. It’s one of those things I like to throw on my tossed salad, or just eat on the side as something tart to break up flavors.
If you do need a recipe for roasting beets, scroll down to my roasted beet salad and you will locate a recipe inside there.
In the meantime, making pickled beets is dead easy with them already ready to rock. It’s a simple matter to get the sweet brine together and pour it over.
Then it sits about a week in the fridge to let the flavors absorb. About the same time it takes for fridge pickles. I do a lot of those as well.
You can probably water bath can these but I don’t have directions because I have never done so many as I needed to. I suppose if I ever grow beets in the garden I will get around to it.
Quick Pickled Beets
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Quick Pickled Beets
Quick Pickled Beets
Ingredients
- 36 ounces precooked whole roasted beets sliced (Beetology)
- 1/2 cup apple cider vinegar
- 1/4 cup granulated sugar
- 2 4-inch cinnamon sticks
- 1 teaspoon whole cloves
- pinch salt
Instructions
- Drain juice from beet packages into a saucepan and add one cup of water.
- Stir in the apple cider vinegar, sugar, cinnamon sticks, cloves and salt.
- Bring liquid to a boil, then reduce heat and simmer to 1-1/2 cups (about ten minutes), then strain out the solids.
- Pour liquid over sliced beets in jars and refrigerate for several days.
Notes
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