Last week, I wrote about the Ruskin Woman's Club annual fundraising event where members made homemade watermelon rind pickles. After the pickling party, club member Dorothy Renshaw gifted me with a jar of the leftover pickle syrup and suggested I combine it with cooked beets.
The combination sounded a little iffy to me, I have a love-hate relationship with the root veggie. I definitely prefer them pickled, so I decided to try Dorothy's tip.
I went to Mabry's Market and purchased a half dozen or so fresh beets. Once boiled to a crisp-yet-tender state, I ran them under cold water and let them sit for about 15 minutes. After trimming, peeling and slicing the beets, I let them sit in the fridge overnight, covered with the sweet, spicy pickle syrup.
They were simply delicious!
Leftovers, should you have any, will keep in the fridge for a couple of weeks.