White Beets

If you like rye bread you’ll forking love pickled white beets with caraway seeds.

Many people roast beets and then marinate them to make pickled beets. I find that they are very easy to pickle when you simply roast them in about 1 part water, 1 part vinegar (I usually use apple cider vinegar or rice wine vinegar) 1 part sugar and about a tablespoon of salt. You want the liquid to go about half way up on the beets.

I started with around three pounds of beets. I just cut my beets in half. Place them in a pan. Top the beets with water, vinegar, sugar and salt and cover with foil. Let them roast at about 375 degrees until soft (about one hour). Keep liquid but pull the beets out to cool. When cool enough to handle the skins just slide off easily.

I slice the beets up and add back to the liquid and add thinly sliced sweet onion. They are better the next day but I got pickled beets already.

I usually like them plain but I do take out a small batch and sprinkle some caraway seeds on the beets to give them a different flavor.

Pickled White Beets with Caraway Seeds

Now I have pickled white beets with caraway seeds. I think even people who don’t like beets would like these. Pickled white beets with caraway seeds are uniquely delicious. If you like rye bread you’ll forking love pickled white beets with caraway seeds!

Forking Good!