Organic Beet Pickle Recipe by Rochella Jones, Blue Organic Kitchen

Ingredients:

• About 4 lbs of medium-size organic beets

• 4 cups of filtered water

• 2 cups of organic Apple Cider Vinegar

• 1/2 cup of organic coconut sugar

• 3 tsp of Celtic Sea Salt

Instructions:

• Place unpeeled beets in a large pot and fill with water until it covers the beets by about 1 inch.

• Bring to a boil and cook until the beets are tender when pierced with a fork.

• Remove the beets and let them cool completely.

• Once cool, use gloves or clean hands to gently peel the skins (they slide off easily after cooking). Trim the ends and cut the beets into 1-inch pieces. Set aside in a bowl.

• In a 4–5 quart pot over medium heat, combine all remaining ingredients. Bring to a gentle boil, then immediately turn off the heat.

• Prepare your containers (glass mason jars or glass bowls). Add the beet pieces into each container.

• Pour the ACV mixture over the beets until fully covered.

• Optional: Add chopped raw white onions to each container for extra flavor.

• If the beets are not fully submerged, make more ACV mixture and top off as needed.

• Seal the containers and place them in the refrigerator overnight.

Enjoy your pickled beets the next day and over the next few weeks!