Yield: 5 Quarts
Work: 5 Minutes
Total: 15 Minutes
5 Lbs Beets (similar sized)
2 Cups Water
1 Cup Red Wine Vinegar
½ Cup Honey
3 Garlic Cloves
2 Tbsp Coriander Seed
1 Tbsp Salt
Pot with Lid
Peel Garlic and cut into chunks.
Place everything except for Beets into a large pot and bring to a simmer.
Peel Beets and cut into ¼” thick disks.
Place Beets into liquid and cook until fork tender.
Remove Beets and cool, while also letting liquid cool separately.
Once both liquid and Beets are cooled, combine both into glass mason jars.
Pickled Beets will last for 6 months in the fridge.
Try different color beets for fun, NOTE the red beets will die things that touch it.
Great with cheeses, add to a salad for a bright kick.
Use different spices to change flavor.
Use liquid for the Vinegar in our Mayonnaise recipe.
Use as a condiment to add to any recipe, like our Anything Scramble.