Pickled Baby Beets with Jalapeno

The market is full of beautiful beets right now. My favorite are the little golden and orange baby beets. I like to pickle them with a little fresh jalapeno then eat them throughout the week on salads, as a before dinner snack with cheese & crackers.... these little flavor bombs will get you hooked! And, so easy to make.

Ingredients:

• 3 bunches baby beets

• 1.5 cups apple cider vinegar

• .5 cup water

• 2 fresh jalapenos

• 1/2 cup sugar

• 1/2 cup kosher salt

  
  

Instructions:

1. Cut the beets from the stems and rinse in cool water. Be sure to scrub off any obvious clumps of dirt.

2. Fill a pot about 3/4 full of water and add the cleaned beets.

3. Bring to a boil and simmer about 15 min until a knife inserted in the beets goes in smoothly. You want the beets to still be a little firm to the touch. Drain beets.

4. Meanwhile, in a separate smaller pot, bring the vinegar, sugar, salt and jalapenos to a slow boil and stir until sugar and salt is dissolved. About 2 min. Turn off heat and set aside.

5. The cooked beets will now be very easy to peel. Run some cool water over the beets so you don't burn your hands and peel. Use a small knife to cut any craggy ends off. Cut the beets in 1/2 or in 1/4 and add them to the pot with the vinegar

6. When all beets are peeled and cut and in the pot with the vinegar, bring to a boil, then turn off the heat and let them steep for an hour.

7. Store beets in a glass container with some of the vinegar in the fridge for up to 2 weeks.

Bon Appetit, Enjoy, Provecho!