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!


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

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

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