I spent a few hours in the garden a couple days ago. I harvested a nice (little) batch of beets . Since I am sadly the only person in my home that will eat them i decided to pickle them :) ITS SUPER EASY!!!
Ingredients:
Container with lid
Aluminium foil and baking dish or tray
Pot for boiling your brine
Fresh Beets
Olive oil
Sugar
Water
Vinegar of choice (i used a mix of balsamic and white)
Optional: garlic and herbs you like
Directions:
Preheat oven to 375
In a pot on the stove add a 50/50 mix of vinegar of choice and water.
Add 1/2 cup of sugar per 2 cups of liquid
(so if you have 1cup water 1cup vinegar you will add 1/2 cup sugar)
Also add your garlic and herbs to this solution.
Let this simmer till your sugar melts nicely and it comes to a slight boil, you can then turn it off to let it cool down a bit before you add it to your beets, Make sure you make enough solution to cover your beets inside the container you plan on putting them in.
Cut tops off beets and clean them thoroughly
Inside/on top of your baking dish, Create an aluminium foil pouch for them,
put them in the pouch. Drizzle them with olive oil
Roast till fork tender but not too soft to be able to slice
(about an hour for a good sized batch)
Let cool
Now peel your beets under water
(peeling under water will keep your hands from turning all purple)
to
do so you should just have to rub/squeeze them lightly and the skin
will peel off similar to blanched tomato. use a paring knife on rough
spots.
Slice your now roasted and peeled beets to your desired bite size, you may leave small beets whole.
Put your beet slices and the hot/warm brine into your jar/container of choice, let it come to room temp. then place it in the fridge for storage, best taste will occur after about two weeks of your beets being in the brine.
Enjoy