Beets are plentiful at the Farmers’ Markets this week. Would you like to be able to enjoy them for awhile? Consider this Refrigerator Pickled Beets recipe – no canning required! It’s easy.
1. Cook 2 lbs. beets (about 2 bunches, yellow or red) in boiling water until just tender. Rinse in cold water. Peel and slice. Place beets in a glass jar with lid or glass container with a cover.
2. In another bowl or 2+cup measuring cup, combine 1 c. sugar, 1/4 c. vinegar, 1/2 c. lemon juice and 1/4 c. water. Stir until sugar is dissolved.
3. Pour liquid over beets. Cover and refrigerate several days before serving. Makes 1 quart jar or three smaller canning jars shown here.
Like pickles – pickled beets will keep in the refrigerator for awhile, because of the acidity of the vinegar & lemon juice in the liquid. If you want add clove, dill or other spices as you like. I use the recipe as shown above.
You may also like Basil to Pesto, Strawberry Soup and Gnocchi, Fresh Basil & Tomato Sauce.
