No ImagePickled Beets

Did you make it? Rate it!

  1. Heide J

    SO good , and so easy! But –
    Would this be able to be frozen? or would thawing them afterwards make the consistency weird?

    xxxxxyyyyy

    Show Replies (1)
  2. Leah

    I made these about 5 days ago (put them in mason jars and into the fridge) and the flavor is great! Just wondering if I messed something up though–because in the jars is now some white stuff–doesn’t look like bacterial, but tastes tangy, like something is marinating in them? Help! What might have happened??

    xxxxxyyyyy

    Show Replies (1)
  3. Robin

    I was watching the cooking show, “A Chef’s Life” and Chef Vivian suggested to add the salt, pepper, sugar and cider vinegar first. Let the beets sit for a bit in the solution to allow the flavors to be absorbed. Then I would remove the beets after about half an hour, add the dry mustard and olive oil to the mixture, then whisk to emulsify. Finally, I would spoon the beets into a large mason jar and pour the flavorful vinaigrette over them, seal and refrigerate. Mmmm so good!

  4. Sarah

    I’ve made these several times, I roast which gives a smokey flavor.

    xxxxxyyyyy

  5. EL

    This recipe looks delicious! Thank you. Have you ever frozen or canned beets using this recipe? I have about 50 beets in my garden and I’d love to try this out.

    Show Replies (2)
View More