PICKLED BABY BEETS

Pickled Baby Beets image

Provided by Jose Garces

Categories side-dish

Time 45m

Yield 8 cups

Number Of Ingredients 15

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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.