Monday, July 23, 2012

Pickled Baby Beets

I had bought the first beets this weekend on the farmers market, and since I often eat the beet salad in restaurants I was ready to try out something new. How about pickled beets? These are much tastier than anything from a store. 

Pickled baby beets (makes on larger jar):

  • 4-5 small beets, scrubbed
  • 1/2 white onion, thinly sliced with a mandolin
  • 2/3 cup apple cider vinegar (or any pale vinegar like rice vinegar)
  • 1 cup water
  • 1 TB sugar
  • 6-10 juniper berries
  • 10-15 pepper corns, whole
Special equipment:
  • aluminium foil
  • sterilized jar (boil in hot water for ca 5 min)
Preheat the oven to 375F. Wrap each beet tightly in foil, place on a baking sheet, and bake for ca. 1h or until tender (can be less if beets are really small). Unwrap, and let slightly cool. The beet skin should slide right off.  

In a sauce pan, heat the vinegar, water, peppercorns and juniper berries and the sugar, but don't boil it. Keep hot. Now, slice the beets, and layer with onions into the sterilized jar. A layer of beet slices, onion slices, beet slices, and so on. Once the jar is filled, cautiously pour the vinegar mix over the beets, also add the spices. Let slightly cool, the close with a lid. The onions turn wonderfully pink because of the beets, and the beets are ready to eat in a day. Keep in the fridge!

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