Quick Pickled Beets w/ Radish & Dill

Quick Pickled Beets w/ Radish & Dill
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Yields: 1 Quart

Do ahead: Cook your beets by either roasting in the oven or boiling on the stovetop.

To cook: Prep beets by chopping about 1”x1” thick.
Oven method: Preheat oven to 425 degrees F and roast chopped beets for 40-50 minutes.
Stovetop Method: Place chopped beets into a large pot, cover with cool water, bring to a boil. Once water starts boiling, turn down to a low simmer for 35-45 minutes.

Ingredients:

• 1 large or 2 small beets

• 4-5 small radishes, sliced

• ½ cup dill

• 1 cup cider vinegar

• 1 ⅓ cups water

• 8 whole peppercorns

• ¼ cup cane sugar

• 1 ½ tsp salt

Directions:

Step 1
To make the brine: In a large pot, combine vinegar, water, peppercorns, sugar, and salt. Bring to a light boil, stirring occasionally until the sugar is fully dissolved. Remove from heat while you prepare the jar of beets.

Step 2
After beets are fully cooked, place them into a wide-mouth quart jar along with fresh dill and sliced radishes. Carefully, pour hot brine over top of the beets, making sure everything is fully submerged.

Step 3
Tightly cover jar with a lid and leave out at room temperature for 24 hours. Transfer to fridge. You can eat the beets after they’re chilled, or for maximum flavor, allow beets to marinate in the fridge for 2-3 days before eating. Stored in an airtight container in the fridge and enjoy for up to 6 weeks.

Recommendations
Add on top of your salads, tacos, bread with spread, or eat straight out of the jar as a midday snack.
Additional pickled veg ideas: you can use this same method to pickle a variety of your favorite veggies. A few of our favorites include: cucumbers, asparagus, ginger, and red onions.

Photography, Food Styling, and Recipe by Renee Sandoval