Basic Pickled Beets

I often get over-excited at the farmer’s market and bring home more than I can use. Sometimes this applies to beets and, while I can steam the greens alongside chard, kale, or spinach, I can’t always use the roots as casually. So, I like refrigerator pickles that can be chopped into a salad, on a burger, or used as a garnish. Here’s a very easy recipe:

Steam 3-4 large beets, then slice to desired size chunks. Arrange in a large jar with a tight-fitting lid (a canning jar is ideal)

Boil together:

• 1 cup of cider vinegar
• 1 cup of water
• 1/3 cup sugar
• 1 tsp salt (large grain type, such as kosher salt)
• 1/4 tsp each peppercorns and mustard grains
• pinch dill seed

Pour the liquid over beets in the jar (don’t strain out the spices). Once the jar has cooled, refrigerate. This will keep for several weeks.