Pickled BeetsSubmitted by: CHEF_MEG
IntroductionThink you don't like beets? You'll love these tangy pickled ones! Think you don't like beets? You'll love these tangy pickled ones!
4 red or yellow beets
Basic Pickling Mix
8 ounces white wine vinegar
1/2 cup water
1 teaspoon kosher salt
1 tablespoon sugar
1/2 teaspoon mustard seeds
1 teaspoon fresh thyme, washed and chopped
1 teaspoon black peppercorns
1/2 teaspoon cumin seeds
1/4 teaspoon red pepper flakes
1 bay leaf
Beets have a deep sweetness with musky earthiness. Pickling them infuses them with the tang of an acid, heat of a pepper and freshness of an herb. Use these pickled beets on salads along with mascarpone or ricotta cheese or as a garnish on cooked carrots or fennel.
They're also great on their own as a salty, crunchy snack.
While the beets are roasting, prepare the pickling mixture. Place all the ingredients in a saucepan, bring to a boil and reduce to simmer. Cook for 5 minutes.
Allow the beets to cook, then remove the skin and slice them. Fill clean canning jars with the beets, leaving a half-inch of space at the top. Pour the pickling liquid over the beets, leaving 1/2 inch of space at the top. Top with lids. Cool to room temperature then refrigerate.
Use within 3 weeks--NOTE that this is NOT a recipe for pickles that are meant to be canned.
Serving Size: Makes 4 cups. 1/4 cup per serving.