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Pickled Beets
- Makes
4
one pint jars - Difficulty
Easy
By Lisa Atwood, Rebecca Courchesne and Rick Field
Published 2012
Pickled beets charm in salad preparations, lending color, texture, and their signature flavor. Try them layered with fresh mozzarella and a drizzle of olive oil, or eat them straight from the jar. Any beet variety, from red to gold to red-and-white-striped Chioggias, can be used.
Ingredients
1 lb 500 g 1 1
Method
Have ready hot, sterilized jars and their lids.
Put the beets into a large saucepan (if using different-colored beets, separate them into 2 saucepans) and add water to cover by
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