Pickled Beets
By: Amanda Formaro from amandascookin.com
Pickled Beets
"Chock full of tangy-sweet flavor, vibrant color, and tender texture - these pickled beets are perfect for snacking on or using in all different kinds of recipes. Fork tender pickled beets are super easy to make with no pressure canning involved and last in the refrigerator marinated in brine for up to 6 weeks. Serve warm or cold, chopped and mixed into garnishes, added to salads and sandwiches, or enjoyed straight from the jar as a snack. "
Serves8
Cooking Vessel Size32 ox wide mouth mason jar, saucepan, baking sheet
Ingredients
- 4 Red Beets
- Olive Oil
- 1 cup White Vinegar
- 1/3 cup Granulated Sugar
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Dry Ground Mustard
- 5 Whole Peppercorns
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Preheat oven to 400 degrees F.
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Prep the beets by removing the greens and scrubbing them free of dirt.
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Visit https://amandascookin.com/pickled-beets/ for full printable recipe.