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World’s Best Pickled Beets

Hi lovely people I just want to call attention to my other pickled beets post. I make chukandar ajar which are the Indian/Pakistani version of pickled beets and it has more ingedients then this one. However this one has no oil in it and it is so simple. This is the European counterpart that I grew up eating and admire. Beets are so rich in iron thaat it build healthy hemoglobin which is a medical term for blood cells.

You will need two or 3 quart size mason jars with lids and rings and make sure they are clean and the lids and rings are in great condition. Ok my dad calls this canning and my paternal grandma did this he told me. I heard great things about her and she was an amazing cook in her own right. I was small when she passed away I do not remember her sadly. This recipe calls for 6 beets that are scrubbed and and cut in to half moon slices. Put 1/4 water in the pot and on low heat cook for 10 minutes with the lid on. Do not drain this water. Add to it 2 handfuls of kosher salt, 1/4 cup of either apple cider vinegar or white vinegar, 3 tbs of turbinano sugar, 1 pinch of pickling spice ground in mortar and pestle, 2 bay leaves, 1 onion or shallot sliced and added to the semi cooked beets. They are supposed to be crunchy. Add 1 pinch of peppercorns ground in mortar and pestle and add to the beets and stir. Turn the heat back on and let it cook for 5 more mintes cover and let cool. With a tablespoon scoop the beets and place in the mason jars and then add the brine on top of them. Cover with the lid and place the bands on them. Stick in the refrigerator for at least a week before eating.

This is perfect as a side dish for roast meat or even with a sandwich. Amazon, Target, Walmart and probably Ebay may sell the lids and rings for mason jars. The first 3 I mentioned does most definately. Please try these out and tell me how you like them.

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