Quick Pickle Beets

Ever need a pickle in a hurry? The quick pickle is all you need. We keep our recipe very simple but you can jazz it up with herbs and spices like mustard seed, anise, fennel seed, cloves or dill. Get creative with the veggies you choose and the shapes and textures you make. For these beets, we make small cubes so they are an easy bite size add-on to a salad. Also pictured here is daikon radish and purple cabbage. We’ve pickled them using the red beet water which gives them a vibrant pink-magenta coloring.

Recipe

Ingredients:

3 whole red beets, rinsed, partially peeled, boiled until soft

1 cup beet water

1 cup apple cider vinegar

1/2 tbsp sea salt

1 tbsp maple syrup

Directions:

Wash beets thoroughly. cut the tops off, and the skin around the tops. Save your leafy tops for salad or sprout your tops in water and plant in your garden.

Cut beets into small cubes and add to a pot of water, lightly salted. Bring to a boil and reduce heat. Cook until beets are soft, about 15 minutes. Remove from heat and strain water into a mason jar.

When the beets are cool, add to a large mason jar with ACV, beet water, salt and maple syrup. Store in the fridge in a mason jar or airtight container. Ready to serve.

Suggestion: Serve over spinach with goats cheese, pecans and toasted pumpkin seeds. Drizzle with a balsalmic glaze, olive oil and a sprinkle of sea salt. Add a grain like quinoa for a heartier bowl.