Makes 3 to 4 Servings
These pickled beets taste just as good as home canned beets from the garden. And they are a lot less work.
Home grown beets that have been pickled have a unique flavor that is difficult to duplicate. Since not everyone can grow their own beets in a garden, this recipe was developed as an easy substitute that is hard to distinguish from the more labor intensive garden variety.
While the prep time for these pickled beets is about 10 minutes, they are at their best after they have been chilled. The chilled beets are excellent on salads or served as a side dish on hot summer days when you don't feel like eating a lot of hot food.
1 (15 oz.) can sliced beets
½ cup sugar
⅓ cup distilled white vinegar
1. Place a colander over a large bowl or pot. Pour the can of beets into the colander so that you drain the beets and collect the juice in the bowl below. Fill a measuring cup with ½ cup of the collected beet juice from the bowl and discard the rest.
2. In a 1 to 2-quart saucepan combine the sugar, white vinegar, and 1/2 cup beet juice. Cook and stir the pickling juice over medium heat until it begins to simmer.
3. Add the beets from the colander and continue to cook until the mixture begins to boil.
4. Reduce to a simmer and cook for an additional 5 minutes. Remove from heat.
You can serve these pickled beets right away or refrigerate them and serve cold. I prefer them after they have been chilled. I put the beets in a wide mouth canning jar with a plastic lid and store them in the refrigerator. Refrigerate for several hours or overnight. This allows the beets to absorb more of the pickling juice which improves their flavor. They will keep in the refrigerator for 5 to 7 days. You can serve the chilled beets with a dollop of sour cream or yogurt.
You can also use whole canned beets in place of the sliced beets.
Even though these beets have been pickled, they must be kept in the refrigerator.
Welcome to my world of vegetarian cooking. My name is Rev. McKinney. The purpose of this blog is to show you that adopting a vegetarian diet does not have to be a traumatic experience.
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