This is the first year we have ever been able to grow beets that actually developed a root!
I had to thin them out quite a bit along the way, so although I didn't end up with a ton, I still had enough to make one jar of pickled beets and have two or three batches left for regular cooking.
I just love pickled beets. It's one of my favorite types of pickled vegetables for sure and beets are so healthy for you I like to enjoy them any way possible.
I used a recipe from the TV show A Chef's Life, found on their website here. It was featured on the "beet" episode but instead of processing my beet jars I just stuck them inside the refrigerator instead since it was such a small batch and I knew I would eat them soon anyway.
One of the interesting things I remember them talking about was how important it was for flavor purposes to leave the beet greens on the roots when cooking them before canning the beets.
|Beets cooking in the water with greens still on|
Here is what you will need, taken directly from the website: