Beet Pickle


  • 5 lbs beets, cleaned tops reserved for something else
  • 1 qt water
  • 3 C apple cider vinegar
  • ½ C sugar
  • 2 T salt
  1. Toss beets with olive oil, salt and pepper and whatever herbs you have around—thyme and bay sprigs are my favorite
  2. Place into a roasting pan, add a splash of water and cover with tin foil. Roast at 350F until beets are tender when pierced with a knife
  3. Remove from oven and rub their skins off
  4. Slice thinly
  5. Bring water, vinegar, sugar and salt to a boil and be sure that sugar and salt dissolve
  6. Pour hot liquid over the beets, allow to cool, then refrigerate. Home can at your own risk!