Farmacy And Pickling
Quick Pickled Roasted Beets
This pickle recipe requires no boiling water bath canning, making it the perfect introduction to food preserving for newbies. Roasting makes the beets naturally sweet, and submerging them in a punchy brine gives them an addictive sweet 'n sour flavor.
Ingreadient
- 8 medium beets, trimmed and scrubbed
- 2 sprigs rosemary
- 3 tablespoons olive oil
- 1 1/2 cups cider vinegar
- 1 1/2 cups water
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 2 teaspoons peppercorns
- 2 bay leaves
Direction
- Preheat the oven to 400°F.
- In a large baking dish, toss the beets and rosemary with oil. Cover the dish tightly with foil and roast for about 45 minutes, or until the beets are fork tender.
- When the beets are cool enough to handle, slip the skins off with your fingers and cut the beets into slices or wedges.
- Pack the beets into two clean quart jars. Divide the peppercorns and bay leaves and add them to each jar.
- Combine the vinegar, water, sugar, and salt in a small saucepan over medium-high heat. Stir until the granules are dissolved.
- Pour the hot brine over the beets, leaving about 1/2 inch headspace. Seal the jars, let cool to room temperature, then refrigerate overnight before serving.
