This recipe is being shared by our mother Laura. She loves beets but she is the only one in her house who does, so in order to enjoy them whenever she likes, she quick pickles them. It’s actually very simple and works perfect for one lb of beets and a single quart jar. The recipe can be easily double for more beets.
Brine Ingredients:
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 2 to 4 Tablespoons honey or sugar
- salt and pepper to taste
Directions:
Boil beets with the skins and stems on until tender – a fork can be inserted into center. While beets are cooking, prepare the brine. Warm and stir all ingredients until sugar and salt are dissolved.
Slip skins off beets and cut beets into desired size for eating and add to cooled brine inside a quart jar. Place two piece cap on jar. Place jar in fridge and let sit for two weeks to take on the flavor of the brine. Store in a fridge and enjoy for up to 3 months. Cap will self-seal but be aware that it is not technically “canned” with this method and should be kept in the fridge.