I nearly died laughing when I served two pieces of pickled beet to my 8 year old alongside a salad topped with leftover pork roast. He looked intrigued by them and asked what they were. I told him they were pickled beets. Since he likes pickles, he popped them both in his mouth (making one very full mouth). Imagine his surprise to realize that they're a bit stronger than ordinary pickles. He liked them, but found them a bit too strong to eat all in one big bite. They're better accompanying something like salad, meat, mashed potatoes, or roasted veggies. However, unless you like beets, you probably still won't like these. I find them quite strong - but I find beets quite strong. I like them best grated over salad. But, it's an easy way to use up the colorful fresh beets available this time of year.
Pickled Beets
Makes one 500ml/1pint jar, stores in the refrigerator up to a month
Preheat oven to 400-425F. (You can also roast these on the BBQ)
Line an 8x8 pan with foil. Put in your pan:,
fresh beets, chopped to large bite-sized pieces - Use enough beets to cover the bottom of your pan.
Cover pan gently with an additional piece of foil. Roast at 400-425F on a foil lined 8x8 pan ~30 minutes.
Put cooked beets in a clean glass jar. Set aside while you prep the pickling juice.
Pickling juice:
In a medium saucepan, bring to a boil over medium-high heat:
1/2 cup water
1/2 cup white vinegar
1/4 cup sugar
1 tsp salt
pinch ground pepper
1/4 - 1/2 tsp mustard seed
1/4 - 1/2 tsp fennel seed
Pour pickling juice over beets. Cover with lid. Let cool and then refrigerate at least 72 hours before eating. Serve alongside roast dinners (chicken, turkey, pork, beef). Enjoy (if you like beets)!
Freshly jarred pickled beets, made with colorful organic beets from Heartbeet Organics.
Pickled Beets
Makes one 500ml/1pint jar, stores in the refrigerator up to a month
Preheat oven to 400-425F. (You can also roast these on the BBQ)
Line an 8x8 pan with foil. Put in your pan:,
fresh beets, chopped to large bite-sized pieces - Use enough beets to cover the bottom of your pan.
Cover pan gently with an additional piece of foil. Roast at 400-425F on a foil lined 8x8 pan ~30 minutes.
Put cooked beets in a clean glass jar. Set aside while you prep the pickling juice.
Pickling juice:
In a medium saucepan, bring to a boil over medium-high heat:
1/2 cup water
1/2 cup white vinegar
1/4 cup sugar
1 tsp salt
pinch ground pepper
1/4 - 1/2 tsp mustard seed
1/4 - 1/2 tsp fennel seed
Pour pickling juice over beets. Cover with lid. Let cool and then refrigerate at least 72 hours before eating. Serve alongside roast dinners (chicken, turkey, pork, beef). Enjoy (if you like beets)!
The entire bottle will darken over time because of the darker colored beets.
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