1 Each 1 ea batch. Peeled and sliced Roasted Red Beets 1 Gallon Champagne Vinegar 1 Gallon Sugar 10 Each sprigs Rosemary, fresh 15 Each sprigs Thyme, fresh 1/2 Gallon Ice
Before beginning, make sure roasted beets are peeled and sliced uniformly. Best bet is to shoot for 1/4 in thick (on back side) wedges, each about 1 in long. Most beets can achieve this by being sliced into 8ths or 6ths depending on their size. Large beets take more creative carving to reach uniformity. Combine vinegar and sugar in large bot. Heat until all sugar dissolves. Remove from heat and add rosemary and thyme. Cool. Place wedged beets in 2 gallon container. Pour chilled pickling liqour over.
10 Pound Red Beets2 Cup Champagne Vinegar3 Quart Water4 Each Rosemary, fresh6 Each Thyme, fresh
In a 4in deep hotel pan add Beets. Amount of beets will vary due to size of beets but 10# just about creates a single layer of beets on the bottom of the pan. Add water and champagne vinegar, liquid should just barely cover beets. Add aromatics. Cover with paper and foil. Bake for about 1.5-2 hours at 350. When beets are done you should be able to pierce with a toothpick. Make sure to peel the beets while they are still warm with a towel. Recipe also works just as well with golden beets.