Pickled Beets

pickled beets

These are so good!!!!! The sweetness of the beets combined with the twang of our Savory Pickling and vinegar is truly delightful!!

We had enough beets to fill a pint mason jar so here is what we did:

First things first, we trimmed the beets leaving 1/2 inch of the stem and 1 1/2 inch of the root. We threw them on a parchment paper lined sheet pan and roasted them in the oven at 425*F for 30 minutes (your roast time will vary depending on the size of your beets). We removed them from the oven and let them cool enough for us to peel them. We used our hands to do this, you can too, but you may want to don some gloves as the beets will turn your hands pink! Once peeled, slice to your desired shape and size and pack into a pint mason jar.

Now for the liquid:

1/2 cup vinegar

1 tablespoon flake salt

1 teaspoon sugar

1 tablespoon Savory Pickling

1 cup water

Combine all these ingredients in a small saucepan and bring them to a boil. Boil until the salt dissolves. Pour this liquid over your beets. Seal with lid and allow to come to room temp then refrigerate for at least 8 hours and ENJOY!

XO

Charleston Spice Co.

beets

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