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Beet Pickles!

August 3, 2010
by

So we have a lot of beets lately. I’m not really sure what to do with them. I’ve roasted them and sliced them before but I’m just not that into them prepared that way. Sigh. Since we just did cucumber pickles this weekend, we were thinking, why not pickle the beets? So tonight I searched for a pickled beets recipe and found this one from beetrecipes.org:

Tangy Pickled Beets by Kim Stakal

We followed the recipe pretty much as written except we didn’t have tarragon so we used rosemary. I took pictures so I’ll rewrite the recipe as we prepared it.

Pickled Beets

  • 5 medium beets (roughly 1 pound)
  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 1/4 cup sugar
  • 2 Tbsp salt
  • 1 tsp dried rosemary
  • 1 tsp mustard seeds
  • Chop the greens off of the top of the beets, and trim the bottom root off as well. Rinse them, scrubbing them with a vegetable brush under the tap, cleaning off all of the dirt. Then, slice them very thin – you can use a mandolin like we did or slice them very thinly with a knife.

    Grab a large jar (we used an old tomato sauce jar) and sterilize it by submerging it in boiling water for 5 minutes. Place all of the sliced beets into the jar, pushing down on them if needed to fit them in.

    Combine the water, apple cider vinegar, sugar, salt, rosemary, and mustard seeds in a pot, and set it to boil on high. Once it starts bubbling, remove it from heat and let it cool for 2-3 minutes.

    Pour the liquid on top of the beets – we used a funnel to keep things neat. Completely submerge the beets. If there isn’t enough liquid, top it off with some extra water and apple cider vinegar.

    Refrigerate for 3 days and then they will be ready to enjoy!

    • Servings: I’m going to guess that it’s 7 servings.
    • Weight Watchers Points per serving: 1
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3 Comments leave one →
  1. Federico Mena Quintero permalink
    October 13, 2010 5:09 pm

    1. Julienne one large beet.

    2. Heat a bit of sesame oil. Add minced garlic, green chili peppers, and curry leaves. (We didn’t have curry leaves, so we substituted for fresh sage and curry powder.)

    3. Stir for a bit, then add the beets. Stir for a bit more until the beets start to give off liquid and get soft.

    4. Add salt, sugar, rice vinegar. Stir.

    5. Add coconut milk, a bit diluted with water. Cover and let it boil until the beets are al dente.

    6. When the beets are done, squeeze a large lime into the mix. Add a bit more coconut milk or water if the beets got too dry. Let this boil.

    7. Adjust the salt.

    8. Serve, sprinkled with chopped fresh coriander on top.

    9. This is a *perfect* side for braised pork. Since you are vegetarians, fry some tofu in garlic; I’m sure it will be just as good.

    (And BTW, four weeks ago we made your recipe for cucumber pickles. Can’t stop eating them. Please advise.)

  2. August 15, 2010 12:27 pm

    Easy and tasty! Thank you — I wrote about making these on my blog: http://farmsharestories.blogspot.com/2010/08/celery-soup-and-pickled-beets.html

  3. August 4, 2010 12:45 am

    You know what’s interesting? You pickle something (a mix of green tomatoes, carrots, cauliflower, cabbage and so on) and add also some beet and everything gets an interesting red color.

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