pickled beets

February 15, 2009 |  Category:   recipes seasonal

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Pickled beets might be an unlikely dish for Valentine’s Day, but the vegetable’s rich red flesh and the bright pink juice says otherwise. One warning: this is a tart and sweet recipe and it’s pretty intense, not to mention it makes your pee pink, but isn’t that the way of all red beets?

1 pound baby beets, cooked and peeled
¾ cup white vinegar
¾ cup water
½ cup sugar
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaaspoon cumin seeds
1 teaspoon fenugreek seeds
2 cloves garlic, peeled and halved

Put the beets into a container. Bring everything else to a boil in a small saucepan. Turn off the heat and let the flavors infuse for 10 minutes. Bring to a boil again, then strain the liquid directly over the beets in the container, discarding the whole spices. Cover the container and refrigerate for at least 2 days before using. If different colors of beets are used they should be pickled seperately so the colors do not blend together.

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  • terriaw February 15, 2009 at 11:19 am

    I love pickled beets! I used to grow beets in my garden, but I don’t see them around as much anymore, and I’ve never seen a recipe for them. Thanks for sharing this.

  • Fiona February 15, 2009 at 1:59 pm

    I love beets. Love. Them. Especially roasted, in soup, pickled, or in salad.

  • patricia February 16, 2009 at 9:57 am

    another yum — beets are a favorite of mine — love them roots!

  • miss shortcake February 25, 2009 at 11:30 am

    I think beets are very valentine-sy – we made beet salad at our haus!

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