Beets are filled with Vitamin C and folate, and pickling then is a great way to use them. Chef Donald demonstrates how to prepare the beets for pickling by roasting them before to give them extra flavor. The pickling liquid is infused with flavors of orange, clove, and cinnamon for a warming spice flavor. After adding the beets, spices, and pickling liquid into the jars, let cool and put in the fridge. They will keep for about 2-3 weeks.If you want to preserve the beets for 2-3 months, put the jars back into the boiling water and simmer for 10-15 minutes.
Easy Pickled Beets
Adapted from Martha Stewart
4 servings
Ingredients
2 pounds beets trimmed and washed
olive oil for drizzling
salt and freshly ground black pepper
For the Pickling Liquid
1/2 cup apple cider vinegar
1/2 cup water
2 to 4 tablespoons honey
salt and fresh black peppercorns
bay leaves
coriander seeds
whole cloves
cinnamon stick
sliced onions
orange rind, to taste.
Instructions
- Preheat the oven to 425°F.
- Place beets in a deep, lidded baking dish (or foil packet placed on a rimmed baking sheet) in a single layer. Drizzle with olive oil, season with salt and pepper.
- Cover and bake for 45-60 minutes, until tender. Remove from the oven and set aside until cool enough to handle.
- Peel cool beets (a paper towel makes this amazingly easy) and cut into wedges. Transfer wedged beets to a clean, sterilized 1-quart canning jar.
- Combine vinegar, water, and honey in a medium sized pot. Whisk until honey has dissolved. Add spices, onion slices and orange rind. Season to taste with salt and peppercorns. Bring to a boil.
- Pour pickling liquid over beets in a jar (you may have a little left over), cover and refrigerate.
- Refrigerate for several hours or overnight before eating – the longer you wait, the stronger the beets will taste. (Eat them within 3 weeks.)
*Notes – Play with the amounts of vinegar, honey, salt, and pepper to suit your taste. Taste the pickling liquid before pouring over the beets and adjust as needed.
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