Pickled Beets
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These quick pickled beets are so good that I like to eat them straight from the jar. Roasted, then pickled in a simple brine made from apple cider vinegar, water, sugar, and salt, the beets are tender, sweet, and tangy, with a sour, savory kick from garlic and mustard seeds. When I’m not snacking on them, I pile them onto salads and thinly slice them for sandwiches. They add a bright, earthy pop that I just love. I’ve shared lots of other quick pickling recipes in the past (see these pickled red
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