Pickled beets are a family favorite, so I had to have them at my Pickle Bar this past weekend. I had purchased chioggia beets, thinking that they would be brightly colored and clearly striped. Some were lightly pink and others were creamy white; but none of them were a combination of both. Boo. These are ready to eat after 24 hours, but I let mine pickle for 48 hours. They were fantastic.
- 3-4 beets, trimmed
- 1/2 C apple cider vinegar
- 1/4 C freshly squeezed orange juice
- 3/4 C water
- 3 T organic blonde coconut sugar
- 1 T salt (I used some large-grained Monterey Bay Garlic Sea Salt)
- 3 cloves minced garlic
- 1 t fennel seeds
- 1/2 t whole cloves
- 1/2 t mustard seeds
Steam the beets over boiling water for 10 to 15 minutes. Let cool till you can handle them. Peel and slice to 1/4". Layer them in your jars.
Place all of the other ingredients together in a medium saucepan. Bring it to a boil and, then, simmer for 3 to 5 minutes. Pour the liquid over the top of the beets. Let come to room temperature.
Seal the jars and refrigerate until ready to eat. These will keep for approximately 2 weeks. Let come to room temperature before serving.