I love pickled beets. (Also other types of pickles.) Canned pickled beets (Aunt Nellie's) cost twice as much just plain canned beets so I thought I'd try my hand at making them on my own. I found this recipe and then modified it to my tastes; though I love garlic, I do not love garlic and beets. At the same time I prepared the beets, I made Budget Bytes's Spicy Pickled Carrots, I substituted a half teaspoon of red pepper flakes for the jalapeño.
Refrigerator Pickled Beets
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup sugar
1 15-oz can beets, drained
1 teaspoon black pepper or pickling spice
1 pint sized canning jar or similar heat proof container with lid
Boil the cider vinegar, water, and sugar for 5 minutes. Let cool. Add beets and spices to jar, pour vinegar mixture over the top and put a tight lid on the jar. Put in fridge and let stew for a week, shaking occasionally for fun.
Step By Step Photos
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| Prepping |
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| Making the Pickling Vinegar |
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| Filling up the Canning Jar |
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| Adding the Pepper |
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| Adding the Pickling Spice |
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| Topping it off with the Vinegar Mixture |
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| Ready to Chill in the Fridge |
Update: I find the black pepper pickled beets to taste better with equal amounts of vinegar, water, and sugar.
PS I apologize for missing my regularly scheduled Thursday post last week; I was sick AND I had a trial to prep for and I completely forgot what day I was in.
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