Small Batch Refrigerator Beets

1. 1

   Cook beets by cleaning, wrapping in foil and baking in a 400u00b0 oven for 45 min to 1 1/2 hours, depending on the size of the beets. They are done cooking when they begin to feel soft when you squish them (they're hot - use an oven mitt). Allow to cool for about an hour before you begin the pickling process. If you're in a hurry you can also find precooked beets in the refrigerator section of many grocery stores.

2. 2

   Make a spice pouch to flavor your pickling juice by doubling over a piece of cheesecloth, placing your cinnamon stick, whole cloves, allspice berries, and mustard seeds in the middle. Bring the corners of the cheesecloth together and tie with butcher's twine.

3. 3

   To make the pickling juice, in a large saucepan combine white vinegar, water, organic cane sugar, salt, and spice pouch. Stir until the sugar is dissolved. Simmer for 5 minutes.

4. 4

   While the pickling juice is simmering, peel and rinse the cooked beets and cut into 1/8 inch slices. Also thinly slice your white onions.

5. 5

   After the pickling juice has simmered for 5 minutes add the sliced beets and onions to the saucepan and bring back up to a simmer, then remove from the heat.

6. 6

   Allow the beets to cool, remove the spice pouch, and pour the pickled beets into a glass jar. Store covered at the back of your fridge for up to one month, but I doubt they'll last that long!

* Per serving · 4 servings · Values may vary.