Green Tractor Farms’ Fast Pickled Beets Recipe

Green Tractor Farms  photo by Gabriella Marks

Green Tractor Farms

1 bunch beets, cut into bite sized pieces (about 2 cups)
1 bay leaf
¾ cup cider vinegar
3 Tablespoons sugar
¼ teaspoon salt
1 teaspoon yellow mustard seeds
¼ teaspoon cumin seeds
¼ teaspoon fennel seeds
1 medium onion, thinly sliced (about ¾ cup)

Cook the beets in water with the bay leaf until tender. Drain, reserving ½ cup of the cooking liquid. When they are cool enough to handle, rub off the skins. Combine the cooking liquid, vinegar, sugar, salt and seeds in a large saucepan and bring to a boil. Add the beets and onions and return to a boil. Remove from the heat and cool. Refrigerate overnight in a glass container to let the flavors blend. These pickles will keep, refrigerated, for at least two weeks.


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  1. Pingback: Still Hungry? June 2015: Farmers' Favorites - Local Flavor

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