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Pickled Sweet Beets

posted Aug 16, 2014, 6:47 PM by Ivy Hunter   [ updated Jun 1, 2015, 11:05 AM ]
Pickled sweet beets - Stores in the fridge for up to a year!
  •     8 medium beets - any color you like, it will all end up the same color as the darkest beet.
  •     2 small red onions- chopped fine
  •     3 tablespoons brown sugar (Optional - omit for regular pickled beets) or brown rice syrup
  •     2 teaspoons Celtic sea salt
  •     2 cups vinegar kombucha - home made but good kombucha
  •     2 cups sweet rice cooking wine
  1.    Cook the beets well (optional). Using a mandolin slice the onions and beets fine. If using raw beets, slice them thin.
  2.    Heat 1/4 cup of the vinegar enough to melt the sugar into it, then mix with the rest of the vinegar & rice wine.
  3.    Add your beet and onion mix to the mason jars and pack tight, then add the liquid over the top to cover. If you need more liquid then just add more sweet rice cooking wine.
  4.    Seal tight & store in the fridge

Remember to always use very clean knives, surfaces, jars, and stuff for the job.


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