This recipe comes from an unexpected source, a lunch lady, at the elementary school. When my kids were in elementary school, I had visited a neighboring school to learn about their farm to school lunch program and they served these beets. I have been making them ever since with a few changes.
Pickled Beets
makes 2 jars, 1 quart each, doubles/triples easily
makes 2 jars, 1 quart each, doubles/triples easily
6 medium beets, diced, roasted with oil and salt, rosemary (optional)
1 cup white vinegar
1 cup water
1/2 cup sugar
1 1/2 teaspoons kosher salt
1 cup white vinegar
1 cup water
1/2 cup sugar
1 1/2 teaspoons kosher salt
Put the beets in the jars. Boil the remaining ingredients. Pour over the beets. Keep them in the fridge for a minimum of 3 days before trying.
They keep well in the fridge for winter but I haven't tried to can them for pantry storage. It should work well with all the added sugar but who knows!
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