Homemade Pickled Beets

Homemade Pickled Beets-01

My husband loves these pickled beets done crinkled style!  Roasting with rosemary and shallots adds a complex flavor to the beets.  They pickle in your fridge in just a week.  Enjoy!

Ingredients

5 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil
1 large red onion, thinly sliced
2 cup white wine vinegar
3 teaspoons sea or kosher salt (with no anti-caking agent)
1 cup sugar
2 cups water

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 Preheat oven to 400F degrees. Add beets, shallots, rosemary to a large bowl and drizzle with olive oil.
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Place ingredients into a foil pouch.
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Roast in the oven for 40 minutes until beets are soft.
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Remove the skin from the beets.
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For crinkled beets, slice using a mandolin with a crinkle attachment.
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Be careful not to cut yourself!
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Beets can turn your hands red!  Don’t fear, you can remove it using a little whitening toothpaste.
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Okay, now on to pickling!  Layer your jars with alternating layers of beets and onion.
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Boil vinegar, salt, sugar, and water.
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Pour liquid over the beets and onion.
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Once the jars are cool enough to touch, seal the jars.
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Leave jars in the refrigerator for about 7 days before eating.  Yummy!
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