Sunday, July 7, 2013

Easy Refrigerator Pickled Beets

   Short anecdote to start this recipe (of course, right? you should be used to this by now). The boyfriend really wanted us to grow two rows of beets in the garden. I didn't really want to because I don't like beets but I finally gave in. Fast forward a month or so later and he is eating a chopped up beet and complaining that his throat itches and he might be allergic to beets. Which really frustrates me because what the hell are we going to do with all of these beets if he's the only one who likes them but he somehow has developed an allergy to them? A week later I tell my mother this story and she bursts out laughing once she realizes that the boyfriend was eating the beet from our garden raw. Apparently this is something you don't do with beets. We had no idea.
      So today I picked some beets from the garden and looked up the best easiest and fastest way too cook them and preserve them. I didn't want to get super involved with canning etc so I looked up an easy pickling recipe that can keep in your fridge for 6 months (or so the recipe says). Even better than that I actually really liked it. Which is amazing because like I said I've never liked beets! Being the queen of google I also looked up the best way to cook and peel the beets. You're welcome.

Supplies:
  • Large Mason Jar
  • two handfuls of fresh beets (large or small)
  •  2 cups sugar
  • 2 cups cider vinegar
  • 2 cups water
  • 1 1/2 teaspoons of salt
  • 2 tablespoons of cinnamon
  • 2 teaspoons of nutmeg
Steps:
  1. Cut the stems off of beets leaving about 1/4". You can keep the leafy parts for greens or throw them out. 
  2. Wash beets just enough to get the dirt off
  3. Fill a saucepan with enough water to cover the beets by 3 inches
  4. Bring saucepan to boil then add beets. Reduce heat to a slow boil and boil beats for 25-40 minutes depending on the size of beets. Beets will be done when they can easily be poked with a fork. 
  5. When beets are done drain the hot water from saucepan, then fill with cool water while the beets are still in the saucepan. Keeping your hands under the water to avoid a mess, slowly peel the skins off of beets (this will be very easy). Put freshly peeled beets in a separate bowl to avoid mess and discard skins once all beets are peeled. 
    my beet peeling setup. skins on the right, peeled on the left
  6. Slice beets the put in large mason jar. 
  7. Place the sugar, vinegar, water, salt, cinnamon, and nutmeg in a saucepan. Bring to a boil then simmer for 15 minutes stirring occasionally. Pour liquid over beets in mason jar.
  8. Store in fridge and let sit for at least a week for best flavor.
  9. Additional cooked and sliced beets can be added to the mixture as you harvest more from your garden.

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