- 1/2c beets, thinly sliced
- 1/4c kolrhabi, thinly sliced
- 1/2c Swiss chard stems, chopped
- 2T green garlic, chopped (you can substitute cloves of garlic if you can’t find green)
- 1T onion, chopped
- 1c apple cider vinegar
- 1c water
- 1/2c brown sugar
- 1t each dill, green peppercorns, mustard seed, Kosher salt
- Toss the beets, kolrhabi, chard stems, garlic, and onion together in a large bowl, then separate between two pint-sized mason jars (or one quart-sized jar).
- Bring the remaining ingredients to a rolling boil, then pour over the veggies in the jars. If you’re short on liquid, you can top off the jars with a bit of extra apple cider vinegar.
- Chill in the fridge for at least two days before serving. These will keep for about a week in the fridge, though I’ve pushed it to two and lived to tell the tale.
As you can see in the photo, we got two different sorts of beets, so I used one of each: the solid colored beets you’d expect and some gorgeous watermelon beets. Watermelon beets don’t taste very different from other beets, but they’ve got those pretty red and white stripes! I think the combination of veggies made for some really delicious, colorful sweet pickled beets!