This does not in any shape or form resemble a recipe but I still wanted to share one of the joys of being able to grow some veggies in my little gardens! I didn’t have many beets, probably about a dozen in total but when I think beets, I think pickled beets or in the winter…. plain old boiled beets with melted butter on them.
Considering we are going through ANOTHER heat wave it was definitely going to be pickled!
I boiled the beets. I brought them to a boil and let them simmer for about 30 – 45 minutes until softened. Next I peeled them. Once cool, beets are usually very easy to peel. The skin generally will “rub” off in large pieces.
Then it was time to slice them. The thickness is up to you. I generally slice mine to about 1/4″ thickness.
I placed them in a large plastic container, with a lid…. I knew I wasn’t going to actually “can” these because they don’t last long enough so the plastic container was perfect.
I put 3 whole cloves in the bottom of the container and then poured a mixture of vinegar and water over top to cover the beets. Again, this comes down to personal preference. While I prefer my to be very vinegary, Chris does not so I compromise. I use a 50/50 ration, give or take. If it doesn’t smell like there is enough vinegar I add more.
And that’s it. I put the lid on the container and put them in the fridge to chill until we are ready to pig out! No science involved here, just personal preference and a bit of time!