Unpacking my weekly farm share box is like opening a present from a distant aunt. There’s about a 50/50 chance the contents is not quite what I wanted. You know what I mean. A sweater with a kitten hand-stitched across the front, a personalized scarf with my name spelled wrong or an industrial-sized package of tube socks.
For the last four weeks, I have trotted back from the farmers market with two black canvas bags overflowing with produce. Carrots, mixed greens, broccoli and potatoes – all items that make me squeal with delight. I then find rolling around in the bottom of the bag a handful of beets and sigh. Aunt Mildred strikes again.
Don’t get me wrong. I like beets. Particularly when they are roasted. Though four weeks straight is when I start to reach my breaking point. So I’ve looked for creative ways to prepare and preserve the tiny red orbs.
Freezing is a logical option and one I have utilized on occasion. Instead, I decided to pickle my growing collection in the hopes of drawing out their vinegary sweetness. Much like transforming those tube socks into a fashionable coin purse, pickled beets turned my frown upside down.
- 2 pounds medium red beets, cooked, peeled and chunked
- 1 cup cider vinegar
- 1 cup water
- ½ cup sugar
- ¼ cup yellow onion, thinly sliced
- 2 garlic cloves, sliced
- 1 Tbl. pickling spices
- In a saucepan, bring the cider vinegar, sugar, onion, garlic and pickling spices to a light boil.
- Add the cooked beets to a sterilized small glass jar or bowl. Pour the hot liquid over the beets and allow the jar to cool for 30 minutes.
- Cover and refrigerate overnight. Drain the beets, transfer to a bowl and serve.