Pickled Beets
My prior experience with beets consisted of the deep, dark red, pieces of soft vegetable that came from cans. They definitely are not my favorite vegetable at all. In my experience beets always had a very specific, unique taste, unlike any other root vegetable that I have tasted. The best way I can put it is that it tasted like it came from dirt. Very earthy. But, not in a bad way, just in an interesting way. Dirt and always a slight sweetness. These pickled beets, however, are very different from the dirt flavor, they honestly did not taste like much. If anything they tasted crunchy. I know crunchy isn’t a flavor but they didn’t even have much of a flavor. It’s likely because they were raw that the earthy flavor did not reveal itself. These beets had a nice texture, but next time I think that I will add some seasoning similar to the rutabaga: cumin, cayenne, or paprika.
BEETS!
Cut up the beets and chop garlic. Add to a jar.
Pour the brine* over the beets and garlic, cover with the lid, and put in the fridge
* make the brine by combining 1/4 cup apple cider vinegar, 1/4 cup white vinegar, 1/2 cup water.
