Pickled refrigerator beets
enough water to cover beets
2 pounds of baby pickled beets
For main recipe:
2 cups of water
1 cup of white vinegar
½ cup red wine vinegar
½ cup of apple cider vinegar
1 large onion cut into slices
6-8 garlic cloves peeled
2 cups fresh dill loosely torn
½ – ¾ cup of sugar
You can adjust all of these ingredients to taste.
For an easy way to peel the beets: In a large pot, add enough water to just cover beets and bring to a boil. Let boil for approximately 20 minutes. Drain water and run under cold tap water. The skin will easily rub off.
Cover the peeled beets with water, vinegar and add sugar, dill, onion, garlic, sugar to the pan.
Bring to a boil and reduce to a simmer.
The vinegar fumes can get quite strong when cooking, so it helps to open windows and run the fan overhead.
Simmer until the beets are fork tender and remove from heat. Let the beets rest in the liquid until cool. Remove the dills stalks. Divide the beets, onions and garlic between 2 large canning jars with a slotted spoon. Add the remaining liquid until the jar an inch under the lid and let sit overnight in the refrigerator for the flavors to develop. It will keep for up to 2 weeks in the refrigerator.
*This was posted Via Jennifer Rizzo. com