DILL PICKLE WRAP RECIPES

Name: Quick Pickled Beets
Prep time: 15 min
Total time: 50 min
Yield: 4 cups
Ingredients: 2 lb. medium beets, stems removed and scrubbed; 4 sprigs fresh dill; 2 c. distilled white vinegar; 1/2 c. granulated sugar; 2 tbsp. kosher salt; 2 garlic cloves, smashed; 8 whole black peppercorns; 1/2 tsp. yellow mustard seeds

QUICK PICKLED BEETS - HOW TO PICKLE BEETS

Quick Pickled Beets - How to Pickle Beets image

Beets will develop a sweet and salty flavor when pickled, perfect for putting on toasted bread with a spread of goat cheese. Here's how to quickly pickle your own!

Provided by Kara Zauberman; Recipe by Erin Merhar

Categories salad side dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 cups

Number Of Ingredients 8

Ingredients

2 lb. medium beets, stems removed and scrubbed
4 sprigs fresh dill
2 c. distilled white vinegar
1/2 c. granulated sugar
2 tbsp. kosher salt
2 garlic cloves, smashed
8 whole black peppercorns
1/2 tsp. yellow mustard seeds

Steps:

Place the beets in a large pot and add enough water just to cover. Bring to a boil over medium-high heat. Cover and reduce the heat to medium-low. Cook for 30 to 40 minutes. Remove the beets from the water and let rest until cool enough to handle.
Using a paper towel, rub the beets all over to remove their skins. Cut the beets into wedges and divide them between two pint-sized canning jars, leaving 1-inch of space at the top of the jar. Add the dill sprigs.
In a medium saucepan, combine the vinegar, sugar, salt, garlic, peppercorns, mustard seeds and 1½ cups of water. Bring to a boil over medium-high heat and stir well to dissolve the sugar. Remove from the heat immediately and pour over the beets, stopping at ½ inch from the rim of the jar. Cover the jars and let cool to room temperature. Transfer to the refrigerator to cool completely.

QUICK PICKLED BEETS - HOW TO PICKLE BEETS

Quick Pickled Beets - How to Pickle Beets image

Beets will develop a sweet and salty flavor when pickled, perfect for putting on toasted bread with a spread of goat cheese. Here's how to quickly pickle your own!

Provided by Kara Zauberman; Recipe by Erin Merhar

Categories salad side dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 cups

Number Of Ingredients 8

Ingredients

2 lb. medium beets, stems removed and scrubbed
4 sprigs fresh dill
2 c. distilled white vinegar
1/2 c. granulated sugar
2 tbsp. kosher salt
2 garlic cloves, smashed
8 whole black peppercorns
1/2 tsp. yellow mustard seeds

Steps:

Place the beets in a large pot and add enough water just to cover. Bring to a boil over medium-high heat. Cover and reduce the heat to medium-low. Cook for 30 to 40 minutes. Remove the beets from the water and let rest until cool enough to handle.
Using a paper towel, rub the beets all over to remove their skins. Cut the beets into wedges and divide them between two pint-sized canning jars, leaving 1-inch of space at the top of the jar. Add the dill sprigs.
In a medium saucepan, combine the vinegar, sugar, salt, garlic, peppercorns, mustard seeds and 1½ cups of water. Bring to a boil over medium-high heat and stir well to dissolve the sugar. Remove from the heat immediately and pour over the beets, stopping at ½ inch from the rim of the jar. Cover the jars and let cool to room temperature. Transfer to the refrigerator to cool completely.

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Beets will develop a sweet and salty flavor when pickled, perfect for putting on toasted bread with a spread of goat cheese. Here's how to quickly pickle your own!
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In a medium saucepan, combine the vinegar, sugar, salt, garlic, peppercorns, mustard seeds and 1½ cups of water. Bring to a boil over medium-high heat and stir well to dissolve the sugar. Remove from the heat immediately and pour over the beets, stopping at ½ inch from the rim of the jar. Cover the jars and let cool to room temperature. Transfer to the refrigerator to cool completely.

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