Another pickling recipe from Kelly Carrolata
My batch came out looking rather small for the jar I used, and I will be curious to hear of your results. The beets tasted delicious no matter!
2 medium beets, sliced into 1/4 inch slices
water, as needed
1/2 Cup Rice Wine Vinegar
1/8 teaspoon pickling or canning salt (non iodized)
1/2 cup Apple Cider Vinegar (recipe calls for straight Apple Cider, but I didn’t realize and used vinegar)
1 medium Bay leaf
1. in a small sauce pan cover beets with water, then bring to a boil, lower heat, and simmer for 15 minutes.
Drain beets and then place in a pint sized glass canning jar.
2. Bring Rice Wine Vinegar, salt, apple cider, and bay leaf to a boil in a small saucepan. Lower heat and allow to simmer for 2 minutes.
3. Pour hot vinegar mixture over beets and cover. Refrigerate at least overnight to allow to pickle. Beet will keep for a few days to a week in the fridge. Drain liquid before eating!