Pickled Beets

Pickled Beets

Adapted from Alton Brown’s recipe as found on foodnetwork.com

Instructions

  • 1. Remove skin from the roasted beets, either with a pairing knife or between paper towels and slice thinly. (See video for more info on peeling beets.)
  • 2. Arrange beet slices in 1-quart jars, alternating layers with the onion slices.
  • 3. In a medium pot boil the rest of the ingredients, cool slightly and pour over the beets and onions.
  • 4. Tightly lid the jars and place in refrigerator for 3 to 10 days before serving.
  • 5. TO ROAST BEETS
  • 6. Preheat oven to 400°.
  • 7. In a large bowl toss all of the ingredients.
  • 8. Place on a baking sheet and cover tightly with foil.
  • 9. Roast in oven for an hour or so, depending on the size of your beets. You want the beets to be cooked but not mushy.