
While I haven’t always been a huge fan of beets – I swore they tasted like dirt when I was a kid – I will always eat them pickled. To be honest, I’ll eat almost anything once it’s pickled (I still won’t eat pigs feet), but pickled beets are especially good thanks to the natural sugars present in the bright red root.
While there are tons of recipes for pickled beets out there, I want to share my Aunt Kathy’s method for pickling beets. It’s simple and the results are absolutely delicious. She douses the cooked beets with vinegar, seasons them with salt and pepper, and stores them in the fridge. It’s really that easy. The sweet and sour beets are a wonderful addition to salads, but I also like to eat them alone as a snack. Continue reading →