Refrigerator Picklet Beets Recipe

Ingredients: make 5 pints
3 ¾ pounds red or golden beets, tops removed
1 ½ cups water
1 ½ cups apple cider vinegar
1 ½ cups distilled white vinegar
½ cup firmly packed brown sugar
2 tablespoons pickling salt
1 tablespoon minced fresh ginger
1 ¼ teaspoons black peppercorns, divided
5/8 teaspoon caraway seeds, divided
5/8 teaspoon fennel seeds, divided
5/8 teaspoon celery seeds, divided
1 small sweet onion, cut into ¼ inch slices

Procedures:

• preheat oven to 400F
• wharp beets individually in foil, and place on rimmed baking sheet. Bake for 1 hour or until beets are tender. Peel beets, and cut into 4 wedges each. Cut each wedge into ¼ inch thinck sliceds.
• In a medium saucepan, combine 1 ¼ cups water, all vinegar, and next 3 ingredients. Bring to a boil over medium high heat, stirring until sugar dissolves.
• Place ¼ teaspoon peppercorns, 1/8 teaspoon caraway seeds, 1/8 teaspoon fennel seeds, and 1/8 teaspoon celery seeds into each 5 sterilized pint jars. Pack beets and sliced onion into jars. Pack beets and sliced onion into jars. Leaving ½ inch headspace. Cover with lids, and screw on bands to fingertip tightness. Refrigerate for at least 24 hours and up to 3 weeks
• Pickling salt can be found with canning supplies or in the spice aisle.