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Quick Pickled Beets

Refrigerator Pickled Beets

Refrigerator Pickled Beets

We had received a large armful of beets from the Heritage Center garden in October.  My P.S. (Procures Sustenance/ hubby) kept reminding me they were in a bag in a cool corner but had to be used SOON.  With Thanksgiving approaching I decided it would be a good time to use them.  Use some of them, I mean.  I hadn’t realized the bag was so full of very long beets!  My hands were going to be colorful afterwards!

I belatedly remembered my P.S. had told me the beets were a type that grew long and tubular.  They sort of resembled a sweet potato, but dark red.  I scrubbed then peeled 4 of them and diced them into 1″ cubes.  “Ok, now what?” my inner chef asked me.  Pinterest to the rescue!  A search turned up all kinds of pickled beets and I wondered if they could be made to eat in 3 days.  Yep, I found a recipe!

Peel and dice beets into 1" pieces

Peel and dice beets into 1″ pieces

I put the beet cubes into a baking dish with a cover and put them into the preheated 375°F oven.  After an hour they were still pretty solid so I removed the cover and let them cook another 30 minutes.  They were just fork tender after 90 minutes.  That surprised me, that’s a lot of cooking for small pieces of beet!  The alternative would be to boil them in salted water in a saucepan until fork tender.  Your choice.

Whisk together vinegar, honey, water, salt and pepper

Whisk together vinegar, honey, water, salt and pepper

I’d whisked the vinegar, water and honey until the honey had dissolved.  I poured the hot beets into the brine and stirred to coat.  I placed a lid on the container and placed it in the fridge.  For 3 days I stirred the beets occasionally and tasted one each time.  They did get stronger as they marinated in a very good way!

Pour brine over beets and cover. Refrigerate overnight or for several days, stirring occasionally. Ready to eat in 3 days

Pour brine over beets and cover. Refrigerate overnight or for several days, stirring occasionally. Ready to eat in 3 days

By Thanksgiving the beets were pickled nicely and ready to be served.  I plated them in a mound in a glass bowl.  It was a beautiful dish!  But what was even more beautiful was the flavors, if I can use that word again.  Oh my goodness they were delicious!  Still more tart than sweet, the snap of the vinegar used in pickling along with the natural earthiness of beets was absolutely wonderful!  I rock!  I made pickled beets in the fridge!

Refrigerator Pickled Beets

Refrigerator Pickled Beets

My P.S. was super impressed and ate them at least once a day with the Thanksgiving leftovers.  Between the pickled beets and the homemade cranberry sauce he was pleased with the relishes this year.  Score!

Quick Pickled Beets

2 pounds beets, peeled and diced into 1″ cubes
olive oil for drizzling
salt and freshly ground black pepper
½ cup apple cider vinegar
½ cup water
2 to 4 tablespoons honey (I used 4)
salt and freshly ground black pepper

Preheat oven to 375ºF.

Place beets in a deep, lidded baking dish. Drizzle with olive oil and season with salt and pepper.

Cover and bake for 60 to 90 minutes, until fork tender.  Or boil in salted water in a saucepan until fork tender.

Whisk vinegar, water and honey until honey has dissolved. Season to taste with salt and pepper.

Pour brine over beets.  Cover and refrigerate.

Refrigerate overnight or for several days before eating.  The longer they marinate, the stronger the beets will taste.  3 days was good timing for excellent flavor.

Adapted from Pinch and SwirlTiara Logo

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