I have a beet problem, which is to say that I love pickled beets, which means I’m worried that I’m missing out on the perfect pickled beet recipe. That means I experiment a lot with them. My rule has been that when I make them, I make my current favorite recipe alongside a new recipe, so I can taste them against each other. Sometimes the new recipe goes on repeat and sometimes it just goes into my notes, to be revived if I think a friend or guest will enjoy it.
Today’s recipe is a little lower in sugar than others I often use and is sweetened with honey, which is a fun change of pace.
Ingredient, in addition to steamed, roasted, or boiled beets, sliced or quartered*:
- Equal parts apple cider vinegar and non-chlorinated water, enough to pour over beets to cover. If unsure, start with 1/2 c. of each.
- 3 Tbs honey per 1 c. liquid
- 1 1/2tsp salt per 1 c. liquid
- 1/2 tsp ground black pepper per 1 c. liquid
- 1 spring of fresh rosemary**
Boil liquid, then cool slightly. Pour over beets in a heat-proof jar. Refrigerate*
*How many beets, you ask? As many as you want to eat.
You can steam them by covering them in tin foil and placing in a roasting pan at 400 degrees. Roast by putting them in a roasting pan with olive oil at 400 degrees. Or place beets in enough water to cover and boil 1-2 hours until soft. In any case, wash thoroughly but do not peel before you begin and leave 1-2 inches of tops intact. After the beets are cooked, the skins slip right off.
**I use rosemary because I grow it. You could also use an orange or lemon peel or skip it entirely.