Day 205 -- In A Pickle With Beets

What do you do when you have too many beets?  You make pickled beets.  And I've made traditionally canned pickled beets in the past, but I've learned that it's easier to make refrigerator pickled beets.  So here's a recipe!

The recipe required  cooked beets and they can be boiled or roasted.  In my opinion, it's easier to roast beets.  Less mess, no overboil on the stove.  So, I clean and trim the beets and then cut them in half (unpeeled) and roast them in a 400-degree oven until they soft when pricked with a fork.

Slice them up and put them in this recipe!

Refrigerator Pickled Beets

3 pounds fresh small whole beets (use similar size beets)*
2 sliced onions
2 cups apple cider vinegar
2 cups water
2 cups granulated sugar
3 or 4 garlic cloves, sliced in half

In a large saucepan over medium-high heat, add apple cider vinegar, water, sugar, and garlic cloves; bring to a boil, stirring until sugar melts. Reduce heat and let the pickling brine simmer approximately 5 minutes. Remove from heat and let brine cool before adding the cooked beets.  I put the beets in a plastic ice cream bucket but you can pickle them jars even in a plastic ziplock bag.