Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
If you haven't noticed by now that most of my recipes are mac and cheese or pickles, then get with it! Pickles are a great way to preserve your fresh veggies during this period of social distancing, and the pickling liquid is so versatile too! Use it in vinaigrettes, as a condiment, or to deglaze your pan in other recipes!
1 lb beets
1 Tbs + ½ tsp kosher salt
1 c apple cider vinegar
¼ c sugar
½ tsp peppercorns
1 ea bay leaf
1. Scrub beets, then place them in a pot of cold water with the tablespoon of salt, and gently bring to a boil. Cook for about 25-30 minutes, until a fork can pierce them easily.
2. Combine vinegar, sugar, remaining salt, peppercorns and bay leaf in a small pot, and set aside.
3. Remove beets from pot, then let cool just until you can handle them. Using a paper towel, or a tea towel you don’t mind staining, rub the skin off the beets.
4. Bring the pot with the vinegar mixture to a boil.
5. Slice beets no more than ⅓ of an inch thick, and place them in a quart jar. Carefully pour boiling vinegar mixture over, making sure all beets are submerged. Cover and let cool. Beets are ready to eat when they are cool, but once opened, they need to be stored in the fridge.
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