Every pickled beet recipe I’ve seen tells you to boil them. I roast mine in the oven, wrapped in aluminum foil, and honestly I find it so much simpler. You put them in, close the door, come back an hour later. No pot of water boiling over, no babysitting, nothing. And there’s a bonus I didn’t see coming: by roasting dry in their little foil packets, the beets concentrate their sugar instead of losing it into the cooking water. They taste like beets, but more so.<\/p>\n
The other thing I do differently is the vinegar. The Quebec tradition calls for white vinegar, but I find it too harsh. Apple cider vinegar is rounder, fruitier, and it gets along much better with the natural sweetness of roasted beets. I add cinnamon, mustard seeds and a few peppercorns, which gives a brine that tastes like autumn without ever tipping into cloying sweetness.<\/p>\n
Our grandmothers’ recipes often asked you to wait a week before touching them. Mine are good after 24 hours in the fridge, and that’s because they’re roasted and cut into wedges: the flesh is more porous and the brine gets in much faster. You can eat them the next day. They keep for two weeks in the refrigerator, or all year long if you can them, and I’ll walk you through exactly how to do that below.<\/p>\n","protected":false},"excerpt":{"rendered":"
Homemade pickled beets. Oven-roasted rather than boiled, which concentrates their sugar. Apple cider vinegar and cinnamon.<\/p>\n","protected":false},"featured_media":62403,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"homemade pickled beets","_yoast_wpseo_title":"Homemade Pickled Beets Recipe","_yoast_wpseo_metadesc":"Homemade pickled beets are oven roasted to concentrate their sweetness, then bathed in apple cider vinegar and cinnamon.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Homemade pickled beets","_yoast_wpseo_opengraph-description":"Homemade pickled beets. Oven-roasted rather than boiled, which concentrates their sugar. Apple cider vinegar and cinnamon.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[],"sponsorship":[],"class_list":["post-62409","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n