Pickled Beets

TOTAL TIME: 1 hr 48 min
Prep: 30 min
Inactive Prep: 3 min
Cook: 1 hr 15 min
 
YIELD: 2 (1-quart) jars
LEVEL: Easy

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
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Directions

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.
Preheat oven to 400 degrees F.

In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

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  • on April 04, 2012

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    I add 1 tsp pickling spice and 1/2 cup sugar to mine but use just plain apple cider vinegar (omit salt. I then take these and do pickled eggs when they are ready to eat. I decided to try your way and it was very tasty too. I am just used to the way my Grandmother did hers and I am sure she had never heard of tarragon LOL. Either way pickled beets made with roasted beets and not canned are very good indeed. Thanks for reminding me of my childhood memories.

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