Farmacy And Pickling
Quick Pickled Roasted Beets
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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.
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