When this season's beets first started coming in I told The Deer Hunter we'd have some for supper. He asked me how I was going to cook them-and I said "I would probably roast them in the oven." He said "Couldn't you pickle some?"
I knew we had pickled beets on the shelf in the basement from last summer, but I also knew he meant couldn't I make some fresh pickled beets. Knowing my day was already way to busy I wondered if you could make refrigerator pickled beets the way some folks do cucumber pickles. A few short google searches later I found a refrigerator pickled beet recipe that you didn't even have to cook! I knew I could find time in my busy day to make that kind of pickles.
I found the recipe on earlymorningfarm.com - the blog post actually shared a cooked beet version of the refrigerator pickled beet recipe and an uncooked version. I went with the uncooked version.
- hot tap water
- rice vinegar (the recipe said you could use white vinegar too-but I went with the rice vinegar since I had some on hand)
- onions (optional-but I used them)
I especially liked the recipe because it gave amounts needed for each quart jar of beets you ended up with-which made it easy for me to test drive the recipe without sacrificing a lot of my beets. Since I went with the raw version-I used a mandolin to slice my beets very thin.
I loaded a jar with beets and threw in a cut up onion.
For each quart jar: I added one cup hot water (hot out of the tap); 1/2 cup rice vinegar; 6 tablespoons of sugar; and 2 1/4 teaspoons of salt to a bowl and mixed well. Once the sugar was mostly dissolved I poured the mixture over the beets and onions. I added a lid and set the jars in the frig.
The recipe said to let the beets sit for a week before trying-but we tried them the next day and really liked them. The raw beets have a real crunch to them-which we enjoyed. I think cutting the beets thinly is a must for this raw version.
This is a great recipe to use if you have a small amount of beets-or need a quick special condiment to go with a meal.