Shown with tops and tails (pre-boil)
Beets are not only incredibly nutritious but so delicious! They are great for your heart–full of antioxidants, vitamin C, and iron, among ther nutrients. This is a no-fuss recipe that uses fresh beets; keep these ”pickles” in the refrigerator for up to a week. (Do NOT use this recipe for canning/long storage.)
Ingredients
6 large – 8 medium beets
2 tablespoons sugar
1/2 teaspoon pickling spice
1/3 cup vinegar
1/3 cup water
Prepare the beets:
Cut the leaves off of the beets, but leave 1″ to 2″ of the stems–this will prevent them from “bleeding” too much. Scrub them well, put them in a large pot and cover with water. Depending on their size, boil for 30 to 50 minutes. Drain beets and rinse with cold water to cool them down. Cut off the tops and the little tails; slip the skin off (this should come very easily.) Slice them, about 1/4″ thick. Put into the bowl that will be used for storage.
Pickle liquid:
Mix the rest of the ingredients together and simmer for about 10 to 15 minutes. (Tip: put the pickling spices into a thin cloth pouch or coffee filter before boiling; this is easier than straining out the pieces after.) Pour liquid over the beets. Let cool, cover, and store in the refrigerator.
