Making pickles in the refrigerator is a summer activity for me with cucumbers, jalapenos and green beans. We received some great beets in the CSA share last week. Beets make a nice pickle that you can eat in salads. My salad included lettuce, beets, feta cheese and honey almonds with balsamic vinaigrette. It was fun to make these and wait to eat them until the pickling liquid had made them taste wonderful.
I had beets ready to make this recipe, but you could condense for the amount in the share last week. You could leave these in the refrigerator for a month. Enjoy!
Amy Hetager, CSA Blogger
Refrigerator Pickled Beets
1 Quart canning jar with a new or clean lid (I boil mine before canning)
6 Small Beets
1 small Red Onion (sliced thin)
1 cup Cider Vinegar
1 cup Filtered Water
1/4 cup Sugar (you can add up to 1/2 cup depending on sweetness of beets)
1 Star Anise
Pinch of pickling spice
Roast the beets for an hour. I did not cut mine before roasting and you can wrap in foil in the oven. Add rosemary to add a little more flavor. Let the beets cool and remove skins. Cut in round shapes for canning. Add the beets with red onion in the jar.
Boil the other ingredients for 15 minutes and pour over the beets. Close the jar and let cool. Place in the refrigerator. Enjoy!