Prep time: 30 min Recipe: Alton Brown
Here’s a basic recipe for quick pickled beets which are best cooked first. They won’t be very enjoyable if you pickle them raw. You can also boil the beets whole and then peel them instead of roasting them. Enjoy!
Ingredients:
- Roasted Beets, recipe follows
- 1 large red onion, frenched
- 1 cup tarragon wine vinegar
- 1 1/2 teaspoons Kosher salt
- 1/2 cup sugar
- 1 cup water
Roasted Beets:
- 6 medium beets, cleaned with 1-inch stem remaining
- 2 large shallots, peeled
- 2 sprigs rosemary
- 2 teaspoons olive oil
Directions:
Roasted Beets:
- Preheat oven to 400 degrees F.
- In a large bowl toss the shallots, rosemary and olive oil. Place into a foil pouch and roast in the oven for 40 minutes.
- Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion.
- In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.