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pickled beets prepared by getting sliced beets in a quart jar, crock of salt with salt spoon, beet leaves and rosemary sitting next to a tea towel on the counter top.

Pickled Beets

Pickled Beets are a wonderful preserve, that maintain their crunch and make a vegetable side dish packed with probiotics & phytonutrients.
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Servings 1 Quart

Ingredients
  

  • 3-5 Medium Beets
  • 2 cloves of garlic sliced ¼-inch thick
  • 2 tablespoons salt preferably Ancient Sea Salt
  • 2 sprigs of Fresh Rosemary
  • 2 Cups Filtered Water

Instructions
 

  • Wash your beets with cool water. Quarter and slice them 1/4 of an inch thick.
  • To make the brine, mix and stir the filtered water and salt in a bowl or measuring cup, until the salt is fully dissolved.
  • Pack the sliced beets, garlic, and rosemary sprigs into the quart jar. Pour the brine over the beets, leaving some headspace.
  • Add a fermentation weight to keep the beets below the brine. Cover loosely with a lid.
  • Leave on the countertop at room temperature for 4-7 days.
  • When the beets are finished fermenting, remove the fermenting weight, cover with a lid, and store in the refrigerator for up to three months.
  • Bon Appétite!

Notes

  • It's perfectly fine if all the brine doesn't fit into the jar, you can save it for another ferment.
  • I like to keep a plate underneath the jar in case the fermentation bubbles over. 
  • Once a day I like to "burp," my ferments, by loosening the lid, and then the bubbles/gas escape to the surface. 
  • Topping the jar off with apple cider vinegar at the end of the fermentation process add a fun "pickled flavor."