Ingredients

The following ingredients have 4 Servings
  • 3-4 beets
  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 1 tablespoon minced fresh ginger root ((may omit or substitute garlic))
  • 1/2 teaspoon kosher salt

Instruction

  • Preheat oven to 350 F. Wash the beets well and trim off all but about an inch of the greens. Leave the "tails" on. 
  • Place the beets on a large sheet of aluminum foil, fold it over the top, and seal the edges. Place the package on a baking sheet and put it in the oven. Bake for 25 minutes and turn over the foil package. Bake for 25 minutes more. Test with a sharp knife to see if the largest been is tender in the middle; if not, give them a little more time.
  • Once they're tender, remove the beets from the oven and allow them to cool. Cut off the tops and tails and under running water, rub off the skin. Use a knife to remove any hard-to-remove skin.
  • Slice the beets about 1/4-inch thick. Place them in a pint or quart canning jar.
  • Combine the vinegar, water, ginger root or garlic, and salt. Pour it over the beets. If it doesn't cover the beets, add a mixture of half vinegar and half water to the jar.
  • Refrigerate. Beets will taste best after pickling for a couple of days. They should keep, refrigerated, for at least 2 weeks. Three average sized beets make about 1 pint of pickled beets.