Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Beet It
Pickled Beets
Total:
1 hr 48 min
Prep:
30 min
Inactive:
3 min
Cook:
1 hr 15 min
Yield:
Two 1-quart jars
Level:
Easy
Total:
1 hr 48 min
Prep:
30 min
Inactive:
3 min
Cook:
1 hr 15 min
Yield:
Two 1-quart jars
Level:
Easy
Total:
1 hr 48 min
Prep:
30 min
Inactive:
3 min
Cook:
1 hr 15 min
Yield:
Two 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

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.

Roasted Beets:

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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