July 31, 2013

{Easy} Pickled Beets

On the Menu Today~
{Easy} Pickled Beets

The green tops of the beets can also be eaten....

Simply bring a large pot of lightly salted water to a boil.
Add the beet greens and cook, uncovered until tender, about 2 minutes.
Heat 2-4 tablespoons of olive oil in a large skillet over medium skillet.
Stir in one clove of garlic, minced and 1/2 teaspoon red pepper flakes;
cook and stir until fragrant, about one minute.

Not only are beets good for you,
they taste delicious too...

{Easy} Pickled Beets

  • 8 medium beets
  • 1 cup white vinegar
  • 1/2 cup sugar
  • 1 1/2 teaspoons whole cloves
  • 1 1/2 teaspoons whole allspice
  • 1 1/2 teaspoons whole peppercorns
  • 1/2 teaspoon salt
Cooking Directions
  1. Remove and discard greens and all but 1/2 inch of the stems from beets.
  2. Cook beets in boiling water until tender; drain and cool.
  3. Peel and slice beets; place in a large glass bowl and set aside.
  4. In a small saucepan, combine vinegar, sugar, and spices. Bring mixture to a boil; boil for 5 minutes. Pour over beets. Refrigerate at least 2 hours.
  5. Place beets in glass jars, top off with some of the liquid, cover with tight fitting lids.
  6. Store in refrigerator.

BeetsPickles, Vinegar

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