When I got home my mom had a couple of beets that she had grown. My brother and sister do not like beets, they are pick eaters even when we were children. When we were kids they would eat crying because we had to eat whatever my mom gave us. I decided to harvest the beets and pickle them for my mom so she can have them for a long time.
Beets are easy to cook, you can roast them in the oven or boil them in water. The skin will be easy to remove, cut the beets into preferred sizes and serve as is or add them to a salad. One thing to remember though is that beets stain everything including your chopping board.
Pickling is very easy, you need vinegar, sugar and salt and in some places you can find pickling salt and vinegar. I am not sure what the difference is with regular vinegar and salt, for it does not make much of a difference so I use whatever I have at my disposal. Boil the beetroot until the skin comes off easily and chop into small pieces.
In a small pot mix i cup vinegar, 1 cup water, 1 cup sugar and salt. Stir until all the sugar is dissolved. Put the beetroot in a jar and add the pickling juice. Make a hot bath and place your closed jar of beetroots.
Pickled Beetroot
Ingredients
- 1 lb beetroot
- 1 cup white distilled vinegar
- 1 cup water
- 1 cup white sugar
- 2 teaspoon salt
Instructions
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Cut off greens on the beetroot.
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<span class="mceItemHidden" data-mce-bogus="1"><span></span>Cover beets with water and bring to a boil. Simmer until fork-tender - approximately 30 to 45 minutes; depending on the size.</span>
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Cool, peel and slice beets.
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Add vinegar, water, sugar, salt to a saucepan and bring to a boil. Add to the beets..
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Place in a water bath for 30 minutes. .
