Balsamic Pickled Refrigerator Beets
These quick fridge pickles are bright with a bite! Little beet gems flavored with mild garlic and dill, they're perfect sprinkled on salads or wraps.
Ingredients
- 3 large beets
- 1 cup water
- ½ cup balsamic vinegar
- ¼ cup white vinegar
- 2 Tablespoons salt
- 2 teaspoons sugar
- 5 garlic scapes or 3 cloves garlic, crushed
- peel of 1 lemon
- 3 sprigs of fresh thyme
- 3 sprigs of fresh dill
Instructions
- Trim the tops and bottoms, and slice into large quarters or sixths depending on how large your beets are. Set a large pot of water onto the stove and turn the heat to high. Add 1 tablespoon of salt and the beets to the water.
- Bring to a boil, then reduce the heat to medium and cover. Simmer for about 30 to 35 minutes. You want the beets to be fork tender, but still firm. If unsure, err on the side of less done than over done. They will soften a bit more in the brine.
- While the beets cook, make the brine. For this batch, I used garlic scapes, fresh dill, lemon rind, and balsamic vinegar, but you can get creative!
- To a small saucepan, add 1 cup of water, 1/2 a cup of balsamic vinegar 1/4 cup of white vinegar, 2 Tablespoons salt, and 2 teaspoons of sugar. Set over medium-high heat and simmer until the salt and sugar have completely dissolved. Remove from heat and allow to cool.
- There’s a trick to peeling beets, and it makes it so much easier. First, drain the beets into a colander and place them in the sink. Next, turn on cool water over them, and with your thumbs, push the skin away from you. The skin will simply slip off like a jacket!
- Place the peeled beets and any aromatics you will use into a clean container with a tight-fitting lid. Pour the brine over your beets. Cap with the lid, and place in the fridge at least overnight before cracking them open.