Winter is approaching which means fresh beets will be hard to find in the supermarkets. If you happen to have a large stockpile of beets then here’s a simple method of pickling beets so you can enjoy them all winter long.
First roast or boil the beets until they are tender. Cooking time varies depending on the size of the beets. Small beets can be pickled whole but the larger ones should be sliced in half or in quarters so that they can fit in the jar.
6 pounds of small to medium beets
4 cups of water
4 cups of sugar
4 cups of apple cider vinegar
6 garlic cloves
Add the water, sugar, garlic and vinegar in a large saucepan and simmer over medium heat until the sugar is melted. Reduce to low heat and let the brine simmer for an additional five minutes. Let the brine cool completely.
Make sure the jars and lids are sterile before storing the beets. To do this, boil the jars and lids for 5 to 10 minutes.
Place the beets in the jars and pour the cooled brine over the beets until they are fully immersed. Close lid and store in the refrigerator.
You should let the beets ferment for at least a week before eating. This allows the flavor to fully develop. The beets will last up to three months in the refrigerator so make sure you store enough to last the winter months.