Pickled Golden And Chioggia Beets

"Pickled golden and chioggia beets. The colours of summer. "
-- @thekitchensinkblog

Recipe Intro From thekitchensinkblog

A perfect way to preserve the vibrant colors of summer

Pickled Beets


1 large Golden Beet

1 large Chioggia Beet

1/4 cup cider vinegar

1/4 cup water

4 tbsp sugar

2 tbsp mixed picking spices

2 bay leaves


Remove any greens and scrub the beets well.

Using a vegetable peeler, remove the outer surface.

Slice the beets with a mandolin slicer as thin as you can.

Place the Golden beets in one bowl and the Chioggia beets in another bowl.

Pour over boiling water to cover and set aside.

Place vinegar, water, sugar, spices and bay leaves in a saucepan and bring to a boil.

Make sure the sugar has dissolved completely.

Drain the water off of the soaking beets and place each carefully in a clean glass bottle.

Pour the boiled hot vinegar mixture over the beets so that they are completely covered and close the lid tightly.

Refrigerate once they have cooled.