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Before you jump to Pickled Beet Roots Batch 4 recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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We hope you got insight from reading it, now let’s go back to pickled beet roots batch 4 recipe. You can cook pickled beet roots batch 4 using 7 ingredients and 3 steps. Here is how you do that.

The ingredients needed to cook Pickled Beet Roots Batch 4:

1. Take 1-1/2 medium sized beet roots
2. You need 2 tablespoons kosher salt divided
3. Use 1/3 cup sugar
4. Provide 1-1/2 cup apple cider vinegar
5. Provide 1/2 cup water
6. Get 1 tablespoon yellow mustard seeds
7. Prepare 1/2 large onion sliced

Instructions to make Pickled Beet Roots Batch 4:

1. Peel and slice the onion. Peel the beets and slice into sticks.
2. Add the apple cider vinegar half the salt and sugar, to a pot. Turn on the heat. Pack the onions and beets into a 20 ounce glass jar. Add the rest of the kosher salt and the mustard seeds to the jar.
3. Boil the vinegar solution for 12 minutes. Carefully pour the vinegar solution over the beets and onions. Seal jar and allow to cool. Then add to the refrigerator for 7 days then I hope you enjoy!!!!

Once you've made my roasted beets recipe, making these pickled beets is practically effortless!. Any type of beet works - I just use table beets (red beets), but golden beets or gorgeous Chioggia would be great, too.; You can boil, steam, or pressure cook the beets, but I prefer roasted beets, which helps preserve all their wonderful flavor and color. Pickled beets can stay in your pantry for months so make extra to have on hand. They add a great tang and color to a fresh cole slaw, bright flavor and color to a cheese board and earthy notes to a spinach salad. The pickling liquid is a great base for other vegetables you will have depending on the season such as cucumbers, carrots and onions.

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