Read as much as you want on BostonGlobe.com, anywhere and anytime, for just 99¢.

Patriots Live

17

16

4th Qtr 2:41 2nd & 4, Opp's 28

Thanksgiving Recipe

Recipe for beet refrigerator pickles

Lisa Zwirn for The Boston Globe

Makes two 1-quart jars

Thinly sliced raw beets get tastier by the day as they sit in a vinegary sweet-spicy pickling brine that takes minutes to assemble. Using the root vegetable uncooked keeps the slices crisp and bright tasting. Because the jars aren’t processed for room temperature storage, keep them refrigerated.

4large beets (about 1½ pounds), trimmed and peeled
1cups water
1cup apple cider vinegar
¾cup sugar
5teaspoons kosher salt
½teaspoon coarsely ground black pepper
teaspoon crushed
red pepper
large red onion, thinly sliced

1. Have on hand two 1-quart canning jars and lids. Wash well.

Continue reading below

2. Rinse the beets under a cold tap. Cut them crosswise into thin slices, about -inch-thick (if beets are large, half lengthwise before slicing). Divide the beets between the 2 jars.

3. In a large saucepan, combine the water, vinegar, sugar, salt, black pepper, and red pepper. Bring to a boil and stir to dissolve the sugar. Simmer for 2 minutes. Add the red onion and simmer for 4 minutes more.

4. Using a slotted spoon, divide the red onion between the 2 jars. Using a canning jar funnel or small ladle, carefully pour the hot liquid into the jars; it should come up about halfway. Cool at room temperature for 1 hour. Cover with the lids and refrigerate for 2 days, turning the jars upside down and letting them sit like that for a few hours; then turning right side up. Refrigerate for up to 1½ months. Lisa Zwirn

Loading comments...
Subscriber Log In

You have reached the limit of 5 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com