This dual-recipe note captures the essence of traditional home preservation and fermentation practices. "Refrigerator Beet Pickles" offer a simple, no-canning approach to preserving beets and onions with a sweet-and-sour brine, perfect for summer or holiday sides. "Beet Wine," a creative use of beet juice, reflects a resourceful tradition of homemade wines crafted from garden harvests. The use of yeast and lemon gives the wine both fermentation power and balance. These recipes highlight a time when nothing from the garden went to waste and every jar held a story.
Ingredients
- 2 cups beets cooked (sliced & cooked)
- 1 cup raw onions (sliced)
- 1 cup white vinegar
- 1 cup granulated sugar
Optional:
- ½ tsp salt ( or pickling spice for added flavor)
Instructions
Step 1: Prepare Vegetables (Pickles)
- Peel and slice raw onions.
- Cook and slice beets.
Step 2: Mix Brine (Pickles)
- In a saucepan, mix equal parts vinegar and sugar.
- Heat until sugar dissolves completely.
Step 3: Combine (Pickles)
- Layer beets and onions in jars or another airtight container.
- Pour brine over until fully covered.
- Seal and refrigerate for at least 24 hours.
Tips
- Add whole spices such as cloves, cinnamon sticks, or allspice for deeper flavor.
- Swap white vinegar for apple cider vinegar for a fruitier profile.
- Use red onions for color contrast and sweeter flavor.
- Add a pinch of salt to balance sweetness.
- For a less sweet pickle, reduce sugar by 25 to 40%.
- Add orange zest for a citrus twist.
- Replace part of the vinegar with beet cooking liquid for a more intense beet flavor.
- Use golden beets for a milder, less earthy pickle.
- Slice beets thinner for quicker pickling.
- Add jalapeños for a tangy, spicy version.
Nutrition
Calories: 140kcalCarbohydrates: 35gProtein: 1gSodium: 120mgPotassium: 260mgFiber: 2gSugar: 32gVitamin A: 20IUVitamin C: 4mgCalcium: 16mgIron: 0.7mg
Tried this recipe?Let us know how it was!