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Refrigerator Pickled Beets

Vegetarian Gluten-Free Low-Calorie

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If you ever try homemade pickled beets, you'll never want to return to the store-bought stuff. This recipe can be easily stored in the fridge and requires no pickling skills or equipment. These pickled beets are pre-roasted and then marinated in vinegar, which gives them a complex caramelized but tangy taste.

Prep Time 50 minutes

Serves: 8

Difficulty Level: Low

Refrigerator Pickled Beets

Ingredients for Refrigerator Pickled Beets:

Beets - 6-8 medium

Vegetable oil - 1-2 tbsp.

Salt and Pepper - to taste

Water - 1 1/2 cups

Granulated sugar - 1/4 cup

White vinegar - 1 1/2 cups (or apple cider vinegar)

Kosher salt - 1/2 tbsp.

Bay leaves - 2-3

Peppercorns - 1 tbsp.

Method of preparing the Refrigerator Pickled Beets:

Preheat the oven to 400°F (200°C).
Rinse and scrub the beets thoroughly. Put each beet on a piece of aluminum foil. Drizzle a little oil, season with salt and pepper, and then wrap the beets in foil.
Put the beets on a baking sheet and bake for 30-45 minutes. The beets should be tender. Let the beets cool before removing the aluminum foil.
Peel the beets and thinly slice them. Then stack the beet slices in mason jars.
Add water, sugar, vinegar, salt, bay leaves, and peppercorns into a pot and bring the mixture to a simmer over medium heat.
Pour the marinade over the beets. Wait for the beets to cool and then seal the jars with lids. Refrigerate for 4-7 days before serving.
Unopened pickled beets can be stored in the refrigerator for 1-2 months.

Source: Platingpixels.com

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