Pickled Beets: Method 1
The Down and Dirty method:Check the notes on how to make them Gluten Free.
Ingredients
- 2 cans Beets in water
The Brine
- 2 C Water
- 1 C Vinegar I enjoy half White Wine Vinegar and half Cider Vinegar
- 1/2 C Sugar
- 1 tsp Pickling Spice Mix ( Optional ) Store bought or make your own
- Pinch Salt
Instructions
Making the Brine
- Down and Dirty, Quick and Easy, measure all the Brine ingredients into a pot and bring to a simmer. Reduce the heat to low and cook until the sugar has completely dissolved, should only take a couple of minutes.
- While the Brine is simmering open the cans of Beets strain and place them in a bowl large enough so they can be covered with the Brine.
Finishing Off
- Once the Sugar has dissolved carefully pour it over the Beets and set aside on the counter. After 30 minutes you will have wonderful sweet and tangy Beets, perfect as a side dish or in anything else you can dream of.
Notes
The Brine recipe is proportional so if you have more or less Beets you can adjust the amount of Brine to suit. The basic proportions are: 1 part Water to 1/2 part Vinegar to 1/4 part Sugar. The Pickling Spice is about 1 tsp to 2 parts Water plus a pinch of Salt.
As long as you use Cider Vinegar, White or Red Wine Vinegar or Sherry Vinegar as examples it will be Gluten Free. Plain White Vinegar is wheat based so it has Gluten.
Using a pickling Spice is up to you, it will add more flavour which is always nice but if you don't have any don't let that stop you. At the end of the day any mixed handful of Spices from your cupboard will give it flavour so be creative and experiment.