Pickled Beets
I love beetroot, it is so yum, it´s a cool colour, it jazzes up a salad. All around great veggie.
I enjoy doing things myself, it is not necessarily cheaper, faster OR easier, but for me, it is about being able to say, hey I can do this at home.
Pickling beets is really easy, and it can last for months in the fridge. So let´s get started.
A quick side note before we get started, all of the recipes I have read about pickling beets, they tell you to cook the beets with the skin on because once it is soft and cooked, it will be easy to peel. This is absolutely true.
However, the problem with this is when you cook them with the skin on, it takes over an hour on high heat for them to soften, this is a waste of time and electricity. We have a gas stove, so it is still a waste. Gas is expensive. Peel them before you cook them, it cuts your cooking time down to 20 minutes.
What you´ll need
· 1kg of beets
· Salt
· Vinegar
Method:
Peel all the beetroot. Slice in half.
Add to a pot with 1l of water
Boil until soft
Slice into cubes
Add into a glass jar
Fill with water. Leave a little room at the top or some vinegar and salt.
I usually add 100ml of vinegar and one teaspoon of salt.
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