People usually either love Pickled Beets or hate them. My daughter and I love Pickled Beets. This summer B decided to plant beets just for pickling. She planted Detroit Dark Red, mainly because we had three packets of them on hand, but also because it is a good variety for pickling and canning, plus they are really sweet. They took about 60 days from sowing to harvest since they weren’t in full sun and we also forgot them for an extra week or so. For a cooperative extension fact sheet on growing beets with specifics on a few different varieties, click here.
Below is the recipe we use. It comes out perfect every time. We made these last week and finally opened them today. They are delicious, well, that is if you like pickled beets.
- 5 to 6 beets, cleaned with 1-inch stem remaining*
- 2 tsp. chopped garlic
- 2 sprigs rosemary
- 2 teaspoons olive oil
- 1 large red onion, sliced thinly
- 1 cup red wine vinegar
- 1 1/2 teaspoons Kosher salt
- 1/2 cup sugar
- 1 cup water
- 2 quart jars or 4 pint jars with lids and bands
Preheat oven to 400 degrees. Roast the beets by tossing garlic, rosemary, and olive oil with whole beets. *leaving a little stem on keeps them from bleeding too much during roasting. Wrap in foil packet and place in an oven safe dish. Roast in oven for 40 minutes. Meanwhile, in a small pot, boil the vinegar, salt, sugar and water. Once the beets are done roasting and cool enough to hold, gently peel the skin from the Roasted Beets and slice thinly, about a 1/4′ size slices. Cut the onions in similar size slices. Arrange sliced beets in jars, alternating layers with the onion. Pour hot liquid over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
Makes about 4 pints or 2 quarts