Quick Pickled Beets
Preheat the oven to 400°F.
- Scrub the beets clean, cut off the tops and bottoms, and cut in half. Wrap each beet in foil, set on a baking sheet, and bake in the oven for 45-55 minutes, until soft and tender. Carefully unwrap the beets and let cool, then remove outer skins.
Carefully slice each beet into smaller pieces, a quarter to a half inch thick. Fill a mason jar with beets and red onion. Add white sugar, red wine vinegar, M&B Pickling Spice, and water. Seal mason jar with the lid and allow to rest for 2-4 hours, before setting in the fridge.
Use the pickled beets on salads, pastas, in sandwiches, or eat straight from the jar!