Скачать или смотреть Cheap & Cheery: Pickled Beets Cook-Along

Let's make some delicious pickled beets together!

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Recipe:
Ingredients:

6-8 Small to Medium Beets
2 Cups Apple Cider Vinegar or White Vinegar
1 ½ Cup White Sugar
½ Cup Water
1 Small to Medium Onion (white, yellow, or red will do)
2 tsp Salt
4 Star Anise Pods or 2 tsp Caraway Seeds
1 tsp Mustard Seeds

Instructions:

Trim beet leaves if necessary (wash and set those aside if you have them - they’re a delicious swap for spinach and other leafy greens).
Wash beet roots.
Place beet roots in a large pot and cover with water.
Bring to a boil, then reduce to a simmer and cover.
Simmer for 25-40 minutes, until beets are fork tender.
Drain the water from your pot, and rinse beets under cold water - we forgot to do this in the video, but it helps separate the skin from the rest of the beet, so it’s easier to peel!
Remove skins and cut into snack sized pieces.
Cut onion in half, and thinly slice.
In a saucepan, add vinegar, salt, sugar, and water.
Bring to a boil over high heat, stirring occasionally. You’ll know this is ready when there are no more salt or sugar crystals.
In four washed and sanitized jars (2 Cup/500ml/Pint jars), divide star anise/carraway seeds, mustard seeds, and sliced onion as evenly as possible.
Add sliced beets on top, dividing among the jars until all are full.
Pour boiling vinegar mixture over beets.

Refrigerate if you plan to eat them soon, or water-bath can for long-term storage.
Let sit (and pickle) for about 2 weeks before enjoying.

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