Tuesday, November 1, 2011

pickled beets!

it's getting to be that time of year again for pickled eggs!  i've been making my own pickled beets for the pickled egg recipe for a while and i thought i'd share it so we can all make the pickled eggs from scratch together!

for the pickled eggs you'll need the equivalent of 3 12 oz jars of pickled beets.  i got two bunches of large beets and it looks like its about the right amount (the picture is not to scale)--although you should make extra, these things are delicious on their own.

start by trimming off the beet greens (save those to eat later).  slice off the top part of the beets where the stems attach and chop them up so that they're all about the same size.  don't peel them.  boil the beets for about 45 mins or until you can shove a fork through them and get little resistance.

i boil them because it's easy, but wrapping them in foil is just as good and it gives them a great roasted flavor.

once they're done boiling (and they cool down a little) the skins literally just slide off.  i learned this trick a couple years back and i still think it's the coolest.

then it's time to pack them into jars.  this is a basic pickled beets recipe, so i don't add anything else to them.

i've done a lot of experimenting with the brines for this recipe, and i've found that adding a little sugar really helps.  my usual brine of just vinegar and salt made them too cloying.  when they're packed in the jars make the brine:

1 cup white vinegar
1 cup water
1 1/2 teaspoons kosher salt
1/2 cup sugar

you might have to actually heat this brine up a little to dissolve all the sugar.  let it come back to room temperature before you pour it over the beets.

voila! beautiful pickled beets.  pop these babies in the fridge and let them sit for about 2 weeks.  again, these are refrigerator pickles, so there's no need to can them.  then, when thanksgiving's coming up, they'll be ready to go when you make pickled eggs!


  1. How long can you keep these in the fridge? My child will eat a jar in one sitting, but I plan on making quite a few.

    1. kat,
      you can leave these in the fridge for a month or two. (i've left mine in the fridge for MUCH longer and they were fine, but i'm not trying to get anybody sick!) if you're doing a big batch and want to have them on hand for a longer period of time i would suggest canning them. you'll have to get proper canning jars and lids, but they'll stay stable in your pantry for whenever you're ready to crack one open.


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