This recipe is a quick and easy way to pick your own beets. Adding pickled beets to many recipes can take a mundane dish and add a zesty tang, with out a lot of extra calories. Try this recipe using Pickled Beets!
1 pound small beets (about 7 beets)
1/2 cup white vinegar
1/4 cup sugar $
1/4 teaspoon salt
1/2 teaspoon black peppercorns
2 bay leaves
1. Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.
2. Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves.
Recipe post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens, original recipe courtesy of My Recipes. Photo credit to Italian Med Diet. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.