As best I can tell, we didn’t do a recipe for pickled beets last year, so here’s one from Linton Hopkins of Restaurant Eugene. He demonstrated this at the Peachtree Road Farmers Market Memorial Day weekend. If you’ve hoarded your beets for the past few weeks you should have plenty to make this recipe.
Ingredients:
3 cups apple cider vinegar Juice of 2 lemons 1 cup water 1 cup sugar 2 teaspoons black peppercorns 2 teaspoons kosher salt 2 pounds beets, steamed or roasted and peeled, sliced 1/4-inch thick 1 pound onions, sliced 1/4-inch thick
Preparation:
In a large pot, combine the vinegar, lemon juice, water, sugar, black peppercorns, and
salt then bring to a boil. Add the beets and onions and simmer for five minutes. Ladle the beets and liquid into sterilized jars. Allow to cool and then refrigerate.