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PICKLED BEETS
Quick pickling is just that, QUICK! It eliminates the need for a long canning process. All you do is pour a simple brine over the cooked beets and let them chill in the refrigerator. They are perfect for salads, but just as good straight from the jar! They’ll keep 6 weeks in the refrigerator.

You can prepare the beets any way you prefer before the pickling, but I prefer boiling them on the stove top. That way while they’re cooling I also use the same pan to make the brine pickling liquid while they cool.

3 – 3 1/2 pounds red or golden beets

QUICK PICKLED BEETS yields 2 quarts
Sliced or chopped cooked beets
3 cups water
1 1/2 cups apple cider vinegar
1/4 cup granulated sugar
1 tablespoon kosher salt
1 teaspoon allspice
1 teaspoon whole black peppercorns

• Slice or chop the prepared beets to your desired size – I usually chop into 1″ cubes.
• Add them to a mason jar and set them aside while you make the brine.
• In a small saucepan over medium heat, combine the water, vinegar, sugar, salt, allspice and peppercorns.
• Bring mixture to a boil and cook until sugar and salt are dissolved.
• Pour the brine (straining out the peppercorns if desired) over the beets, making sure to cover them completely.
• Let cool to room temperature.
• Seal the jar/container and place it in the fridge to chill. You will be able to taste the pickling in a very short time, but beets are best after 24-48 hours.

BOILED BEETS

• Bring a large pot of salted water to a boil.
• Trim and scrub the beets, removing any greens.
• Add the beets to the boiling water and cook for 30 minutes, or until completely tender. A paring knife should slide in and out of the beets easily.
• Beets vary greatly in size and because they are a very dense root vegetable, size will definitely determine how long you need to cook them.
• Transfer the beets to a bowl of ice water.
• Peel away the skins with your fingers which will be super simple if you’ve cooked and cooled them perfect.
• Cut or slice as desired.

ROAST BEETS

• Trim and scrub the beets, removing any greens.
• Drizzle with avocado oil (has avocado oil neutral flavor) and wrap in foil.
• Bake on a baking sheet at 400° for 45 minutes, or until completely tender.
• Allow to sit for 10 minutes or so, then peel away the skin and cut or slice as desired.