Hello HT readers,

I went to the farm and dug out some FAT BEETS.

Here is a recipe and an instructional video on how to pickle BEETS


Ingredients you will need

-3 Fat Roasted Beets, you have to roast them before you pickle them.
-1 Large Onion
-1 Cup of White Vinegar
-1 1/2 teaspoons Kosher Salt
- 1/2 Cup of sugar

STONER - First you must roast your BEETS in the oven before you pickle them.

Take your BEETS (3 to 6), put them on a sheet of tin foil with 2 tea-spoons of Olive Oil, 2 shallots, and a dash of rosemary. 

Put your oven to 400 degrees F.

Fold up your BEETS in the tinfoil (envelope them with the tinfoil) to ROAST them with the Olive Oil, shallots and rosemary.

Roast the BEETS for 40 minutes

Then take them out, skin them and slice them in thin chunks.

Put them in a jar with chopped onions.

In a pot  -> boil the below ingredients to make the pickle juice.

It just needs to boil for a minute.

 -1 Cup of White Vinegar, 1 1/2 teaspoons Kosher Salt and 1/2 Cup of sugar

Pour this juice into the jar over the BEETS and onions, then seal up the jar and put in the fridge for 7 days.  

I got this recipe from Food Network/ Alton Brown.