 Chef Shellie Kark's Pickled Garden Beets - Instructions
Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring
until sugar is dissolved. Cover and let marinade steep, at least 4 hours and up to 24
hours. Strain marinade and discard spices.
Remove greens from beets. Steam or boil beets, 20-40 minutes (depending on size) until
barely knife tender. Drain beets; rinse under cold water and slip the peels off of the
beets using your fingers. Cut into 1/2" wedges.
Place beets in a glass jar and pour marinade over the top. Allow beets to pickle in
the refrigerator for at least 1 day or longer depending on your taste preference.
Beets can be stored in their pickling liquid, in the refrigerator for 3-6 months.
|