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Refrigerator Pickled Beets

September 7, 2021 By marketeditor

iStock

Recipe courtesy of Diane Whitten, Food & Nutrition Educator for Cornell Cooperative Extension of Saratoga County
Makes 8, ½ cup servings.

Ingredients
*Ingredients currently available at the farmers’ market
● 1 quart beets*, roasted, microwaved or steamed (see below)
● 1 small red onion*
● 4 whole cloves
● 1 whole cinnamon stick
● 2/3 cup sugar
● 1 cup cider vinegar* or red-wine vinegar
● 1 cup water

Instructions
Cut cooked beets in ¼ inch slices. Cut onion in half, then slice thinly. Layer beets and onion in a glass dish, bowl, or jar. Put remaining ingredients in a saucepan and bring to a boil. Pour over beets and onions, cover beets completely adding extra water if necessary. After they have cooled completely, cover and refrigerate for 3-7 days before serving. Will keep in the refrigerator for several weeks.

*This recipe should not be canned, as it is not acidified enough to prevent botulism food poisoning.

Nutrition per serving: 44 calories, 0 g fat, 10 g carbohydrate, 2 g protein, 2 g fiber, 66 mg sodium.

To roast beets, wrap in aluminum foil and cook in a slow-cooker for 3-4 hours or in a 400 degree oven for 40 minutes. Peel after cooling.
To microwave beets, slice ¼ inch thick, place in a microwave-safe dish, add ½ inch water, cook on high for 2 minutes per cup of beets. Time varies depending on wattage of microwave.
To steam beets, peel the skins with a vegetable peeler, and cut into 1/4 inch slices. Place in steamer basket over water, turn heat to high and cook for 10-15 minutes.

Filed Under: News, Seasonal Recipes Tagged With: beets, cider vinegar, food preservation, fridge, onion, pickle, pickled, pickling, preserved, preserving, red onion, refrigerator

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Rainbow chard, zucchini, squash blossoms, and snap Rainbow chard, zucchini, squash blossoms, and snap peas- Summer produce is in full swing!! Stop by our 9-1pm market tomorrow! We’ll have live music by Running the River and Bruce Blinn-Knapp ☀️💐

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Let's celebrate the end of school and the beginnin Let's celebrate the end of school and the beginning of summer! Tomorrow, from 3-6 pm at High Rock Park, children and families are invited to a FREE concert by Jack & Steve Zucchini and lots of free, fun activities and food tastings. The Saratoga Springs Public Library will have a free butterfly craft. There will be free face painting by Artsy Fartsy Face Paint. Jodie Fitz will be here with her book Fidget Plants a pizza garden and kids can plant their own pizza garden at the POP Club tent! At POP Club, kids will receive a $2 POP coin and their first stamp on their POP Passport! It's our 7th season of POP Club and we are so grateful for the support from The Christopher Dailey Foundation. This event is rain or shine!
Schools out for the summer!! Stop by for some brea Schools out for the summer!! Stop by for some breakfast sandwiches and fun at our market tomorrow from 9-1pm. We’ll have live music by Matt Griffin and Rick Russo plus guests @headcountorg and @ccesaratoga Master Gardener!! Hope to see you there!!

Photos by: Pattie Garrett @mysaratogakitchentable 

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