Recipe: Richard's pickled beets

On this episode of Culinary Nunnsense -- WE GOT THE BEETS!

On recent trip to the grocery store I saw an abundance of beets and they were on sale! Warmer weather reminds me of the smells in our kitchen when my mom and dad would pickle beets. I loved the color and of course the tangy sweet flavor of the beets.

This is basically my mom and dad's method, but I have added a little Culinary Nunnsense.

4 pounds medium to small sized beets
3 cups onions (red or sweet) sliced into thin rounds
1/2 cup of agave or honey
2 tsp Sriracha
1tsp salt
2½ cups apple cider vinegar
1½ cups of water

Scrub and rinse beets well, leave part of stem and do not cut the root from your beets. Doing this avoids loosing too much of the beet juice before you are ready to can them.
Fill large pot with beets and water and bring to boil, cook beets until fork tender and skin slips off easily.
Drain beets and cool enough to be able to handle them, slip skins off beets, remove root and tops and slice beets ?" – ¼".
Add onions, honey, Sriracha, salt, vinegar and water to a large pot and bring to a boil. Turn down the heat to low and cook for 6 minutes.
Add beets to the pot and cook until beets are hot.
When cool, put beets and boiling liquid in an air tight container and refrigerate.
Wait at least 2 weeks to open.
Give the beets the time to absorb the flavor. I know it's tough, but stay strong and I think once you try your own pickled beets you too will be saying, there is Nunn better.  

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