E-Z Refrigerator Beets

Donna
Gold Post Medal for All Time! 555 Posts

Prep Time: 20 minutes with cooked beets

Yield: 2 points

Ingredients:

• 2 lb cooked beets (4 big sized beets)
• 3/4 cup red or apple vinegar
• 1 medium red onion
• 1/2 cup honey or sugar
• 1/2 cup water

Steps:

1. I always cook my beets in a crockpot for a few hours then cool and strip off the skin and slice afterward.

 

 

 

 
2. I added the vinegar, honey and water into a pan and heated it in the meantime, letting all the flavors blend together and waiting for the beets to finish cooling.

 
3. Add the onions and beets to the mixture and fill the pint jars with both the veggies and topping it with the vinegary juice.

 

 
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4. Cover tightly (IF completely cool) and place in the refrigerator. They say 5 to 7 days is best for the flavors to meld together but they rarely last that long!
5. It's such a favorite here! I had some left over for tonight's dinner as a side too!

 

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gggd
Silver Answer Medal for All Time! 425 Answers

August 29, 20210 found this helpful

Once the beets from my garden have been used up, I buy canned beets -whole or sliced, and add them to bread & butter pickle juice I've saved. I love making use of something that normally gets dumped down the drain.

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I find I can add a new can of beets to the same pickle juice several times, before it isn't strong enough to really flavor the beets anymore.

 

Donna
Gold Post Medal for All Time! 555 Posts

August 30, 20210 found this helpful

Excellent! I also add whole hard boiled eggs into my juice after for pickled eggs too. One could probably pickle lots of other veggies ( carrots, cauliflower, etc.) in this juice as well! Good reminder! Thanks for your comment!

 

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