Teeny Lamothe’s Best Pickled Beets

pickled beet recipeMake these pickled beets as a side dish, a snack or salad topping, or for a roasted beet pie recipe.

Teeny’s Pickled Beets

by Teeny Lamothe of Teeny Pies, Cincinatti, OH

MAKES: 2 TO 3 CUPS

  • 4 large beets (2 to
  • 21⁄2 pounds total), scrubbed
  • and greens removed
  • 1⁄2 cup white or rice vinegar
  • 1⁄4 cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt

Place the beets in a large saucepan and add water to cover by 1 inch. Bring to a boil over high heat and cook until the beets pierce easily with a knife, 20 to 30 minutes.

Meanwhile, whisk together the vinegars, sugar, and salt in a small bowl until the sugar and salt are dissolved.

Once the beets are soft, remove them from the heat and run them under cold water to cool. Working under the water, slip the skins off (they should come off very easily). Set the beets on a cutting board to cool to the touch.

Cut the beets into 1⁄4- to 1⁄2-inch slices and place them in a large bowl. Add the pickling liquid, cover with plastic wrap, and set aside for at least 3 hours, ideally overnight. (The longer the beets sit, the more pickle-y they get.)

Excerpted with permission from Teeny’s Tour of Pies by Teeny Lamothe , courtesy Workman Publishing

Speak Your Mind

*