Best Pickled Baby Beets Recipes

Pickled Baby Beets image

Provided by Martha Stewart

Yield Makes 8 to 10 garnishes

Number Of Ingredients 7

3/4 cup distilled white vinegar
3/4 cup water
1/3 cup sugar
1 tablespoon coarse salt
1 teaspoon whole black peppercorns
10 juniper berries
2 bunches baby beets (8 to 10), peeled

Steps:

Combine all ingredients, except beets, in a small saucepan, and stir until sugar is dissolved. Add beets and bring to a boil; reduce heat and simmer very gently until beets are tender, 25 to 30 minutes, stirring occasionally. Remove from heat. Transfer to a small heatproof container; keep beets submerged.

Pickled Baby Beets image

Provided by Jose Garces

Categories side-dish

Time 45m

Yield 8 cups

Number Of Ingredients 15

Kosher salt
2 pounds baby red beets (about 8), trimmed
2 pounds baby gold beets (about 8), trimmed
1 onion, julienned
1 cup sugar
3 fresh bay leaves
3 sprigs thyme
Zest (in wide strips) and juice of 1 orange
1 tablespoon whole allspice
1 tablespoon mustard seeds
1 canela stick (or regular cinnamon stick)
6 cloves
3 cups rice wine vinegar
1 cup white balsamic vinegar
1/2 cup honey

Steps:

Bring a large pot of salted water to a boil. Add the beets and blanch until the skin becomes loose, 5 to 10 minutes. Shock the beets in ice water to cool.
Combine 6 cups water, 1/4 cup salt, the onion, sugar, bay leaves, thyme sprigs, orange zest, orange juice, allspice, mustard seeds, canela, cloves, rice wine vinegar, balsamic vinegar and honey in a separate pot; stir to incorporate and bring to a simmer.
Peel the skin from the beets and halve or quarter if large. Divide among jars. Pour the pickling liquid over and allow to cool at room temperature. Refrigerate up to 2 weeks.

Village Whiskey Pickled Baby Beets Recipe image

Provided by Jose Garces

Time 50m

Yield 4 pounds beets

Number Of Ingredients 18

2 pounds baby red beets
2 pounds baby gold beets
Kosher Salt
1 onion, julienned
1 cup granulated sugar
3 fresh bay leaves
3 sprigs fresh thyme 1/4 cup kosher salt
Zest and juice of 1 orange
1 tablespoon allspice
1 tablespoon mustard seeds
1 stick canella
6 cloves
6 cups water
3 cups rice wine vinegar
1 cup white balsamic vinegar
1/2 cup honey
Whipped ricotta, for serving
Grilled sourdough, for serving

Steps:

Remove greens from the red beets and gold beets and wash thoroughly. Blanch the beets in boiling salted water until the skin becomes loose, for about 4 to 5 minutes. Shock the beets in ice water until cool.
Combine 1/4 cup salt, onion, sugar, bay leaves, thyme, orange zest, orange juice, allspice, mustard seeds, canella, cloves, water, rice wine vinegar, balsamic vinegar, and honey in a separate pot, stir to incorporate and bring to a simmer.
Peel the skin from the beets. Pour the pickling liquid over and allow to cool at room temperature. Refrigerate for 10 to 14 days and enjoy.
Garnish with whipped ricotta and grilled sourdough.
Cook's Note:
Pickled beets retain a tender yet delightfully snappy texture. Their sweet earthiness is complemented by canella and clove, and brightened by orange and aromatic herb. Rice wine and white balsamic are the vinegars of choice because of the subtlety of rice wine as a base, and the sweet complexity of their flavors.