Casey 2 Cook

Casey’s Pickled Beets – Recipe Corner

A favorite of my mother, grandmother, and aunt..

so I made them a nice huge mason jar to split with my yummy farmers markets beets ?



 Here is what you’ll need:
✨3lbs of beets, peeled and sliced in 1/4in slices
✨2 cups of apple cider vinegar
✨1/2 cup of sugar
✨1/2 cup of beet water (see below*)
✨1 bay leaf
✨1 tablespoon of pepper corns
✨1 cinnamon stick
✨1/8 teaspoon red chili flakes
✨1 teaspoon ground mustard
✨4 whole cloves

1. Peel and slice beets, boil in lightly salted water for about 10 minutes or until crisp tender.
2. Drain beets saving 1/2 cup of beet water* and return that to pot (this helps keep the vivid red beet color and gets that salt aspect without adding any additional salt!), add in the rest of the ingredients and bring to a boil.
3. Once boiling, add in beets and cook at a boil for another 5 minutes, remove from heat and pour into your mason jar(s). You can leave the bay leaf and cinnamon stick in the jar for more flavor, or remove if you prefer them with a milder flavor.

They’ll last 3 weeks in the fridge as long as they’re covered and never reach room temperature (IE take some out and return to fridge so they don’t warm up and become contaminated)

Happy pickling ✨




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