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Beets, Pickled

Sweet, acidic, deep red pickled beets.

Ingredients

1 1/2 pounds bunched beets, greens removed but leaving 1 inch of the stem (or 1 pound loose beets)
1 teaspoon whole mustard seeds, divided
2 (1/8-inch-thick) orange slices, divided
1 cup white wine vinegar
1 cup water
1/2 cup freshly squeezed orange juice (from 1 to 2 oranges)
1 tablespoon kosher salt

Method

Arrange a rack in the middle of the oven and heat to 400°F. Scrub the beets, but do not dry. Wrap individually in aluminum foil (or wrap a few small ones together in one sheet) and place the packets on a rimmed baking sheet.
Roast the beets for 50 to 60 minutes. Check the beets after 30 minutes, adding a tablespoon of water to the foil packets if they look dry or begin to burn. Remove from the oven once a fork or skewer slides easily into the center of the beets. Small beets may cook more quickly than large beets.
While the beets roast, prepare 2 (2-cup) canning jars by washing the jars, lids, and rings in warm soapy water and rinsing. Air dry on a clean kitchen towel or dry by hand.
Place 1/2 teaspoon mustard seeds into each jar. Place an orange slice in each jar and press to stick to the side.
Once the beets are done roasting, set aside until cool enough to handle. Working with one at a time, rub the beets with a paper towel to remove the skin and skinny root, if still attached. If the skins do not come off easily, the beets probably need to cook longer in the oven.
Cut the beets in half, then cut into 1-inch wedges. Pack the beets into the jars, leaving 1/2-inch of space at the top. Be sure to pack them as tightly as you can without crushing them.
Place the vinegar, water, orange juice, and salt in a large measuring cup or bowl and stir to dissolve the salt. Pour the pickling liquid over the beets, leaving 1/2-inch space at the top of the jar; it's OK if you don't use all of the liquid.
Gently tap the jars against the counter a few times to remove any air bubbles. Top off with additional pickling liquid if needed. Cover with the lids and screw on the rings until tight. Refrigerate at least 24 hours and preferably 48 hours before serving.

Notes

A note on storage: since these pickles are not canned, they must be stored in the refrigerator. Refrigerate pickles for up to 2 months, but if any off flavors or aromas develop or if fermentation begins, it is best to discard the remaining pickles.
Based on: https://www.thekitchn.com/quick-easy-pickled-beets-258325

Nutrition Data

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    "1 teaspoon whole mustard seeds, divided\n",
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