Pickled Beet Trifecta

Beet Pickle Rainbow-1.jpg

Recipe created in partnership with Riverbend Gardens x their CSA program


Let the beet drop.

Every year, I try a slightly different variation of beet pickles. I have tried a few different vinegar — pickling, white, wine and most recently apple cider. I have tried boiling the beets more or less to achieve different levels of beet tenderness — and discovered that I like beets on the more al dente side! I’ve tried different ratios of brine — more salt, less salt, more sugar less sugar, more vinegar. You get the idea. Oh and of course different spices. You name it, I’ve tried it.

I like making small batches of 6 or so jars to see if I can find...the one.

You know, the recipe that you immediately recognize as the one you want to hand down to your great-great grandbabies? I can’t say that I’ve found it yet but this year’s version (with apple cider vinegar no less) is promising.

Beet Pickle Rainbow-2.jpg
Beet Pickle Rainbow-3.jpg

How do you can them?

Well, truth is. I don’t. I store these in the fridge, so I don’t can them (I honestly eat them too fast for it to be worth it for me to can them) but if you want to go ahead and store them for a longer period of time, there is a great resource here that explains how to can them.


THE RECIPE


CANADIAN INGREDIENTS:

Beets: Riverbend Gardens


Ingredients

MAKES 6 jars

Ingredients

10-12 medium beets

2 C filtered water
1/2 C white vinegar
1 C apple cider vinegar
1 T sugar
1 T sea salt**

Spice combinations to try (add a pinch of each to your jar):

Black pepper, dill seed. cardamom, ginger, coriander

OR

Turmeric, black pepper, pepper flakes

OR

Garlic, dill, black pepper

Directions

Prep 15 mins - 25 mins Cook

  1. Trim the leaves off your beets and give them a good scrub.

  2. Place in a medium saucepan, cover with water and bring to a boil.

  3. Simmer for about 25 minutes until tender (poke them with a knife to see how soft they are, you want them to still have a bit of structure!)

  4. Remove from heat & rub of skins and cut into quarters (for smaller beets) or bite sized chunks for larger ones.

  5. Pack them into pint jars (as many as they will fill) the tighter you pack them in the better.

  6. Mix together the water, vinegars, sugar & salt to make your pickling liquid.

  7. Once the salt & sugar have dissolved, pour the liquid over the beets to fill the jars.

  8. Use your finger to pack them in even more and release as much air as possible. Tapping gently on the counter after the lid is on also works well to release air bubbles.

  9. Leave the jars on the counter for at least an hour then store them in the fridge.