Pickled Beets




We love beets! We love pickles and pickled ANYTHING. How is it possible that we have not pickled beets until now? This recipe, from Michael Symon's master pickling recipe in his Live to Cook cookbook, is easy and delicious. Symon's recipe pickles two pounds of beets. The 2 Chicks figured if we are going to peel and slice two pounds of beets, why not six or seven? You will need the following ingredients:  vinegar, (we used a combination of white and rice) sugar, salt, mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic cloves, and bay leaves.
Determine the amount of liquid you need and use half vinegar and half water.* Put your liquid and the rest of your ingredients in a large pot. We used about 1 1/2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid. Bring to a boil over high heat and allow to boil for 2 minutes.
*To determine how much liquid you need, fill one jar with water and note the amount. Multiply the amount by the number of jars. Remember to use half water and half vinegar.










While your liquid is heating to a boil, scrub and peel beets. If you plan on using a combination of purple and golden, keep them separate.










Slice beets as thinly as possible. We used the third setting on a mandolin slicer, allowing us to slice all those beets in no time at all.










Fill clean glass jars with the sliced beets and pour the hot liquid into the jars to cover the beets and screw on the lids. Refrigerate for up to 1 month, if they last that long :)  Here are a couple of ways we have enjoyed our beets so far.





A light dinner salad with mixed greens topped with pickled beets, feta, rosemary column croutons, a squeeze of lemon and a swirl of olive oil.  Seasoned with salt and pepper.










Enjoy an "eggtilla" for breakfast or lunch. Cook 2 lightly beaten eggs to form an "egg tortilla". Season with salt, lemon pepper and red pepper flakes. Top with goat cheese, spinach and pickled beets.



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