Thursday, April 29, 2010

Chef Craig's Amazing Pickled Beets

Chef Craig's Amazing Pickled Beets
From Fresh Canadian Bistro Amazingly simple to prepare

Printable Recipe

Hands on time: 20 minutes
Marinating time: at least overnight and can stay refrigerated for much longer – that is if you can resist them

Makes 6 (500ml/16oz) mason jars
Note: I made just enough to fill one jar and cut the pickling ingredients down, but I left the recipe as is, because once you've made these one'll want to really stock up.

3 lb/1.3kg golden beets
3 lb/1.3kg red beets
4 cups white wine vinegar
4 cups apple cider vinegar
4 cups sugar
1 tbsp mustard seeds
8 bay leaves
1 tbsp black peppercorns
12 whole cloves

1. Peel the beets and slice them using a mandolin or thin slicing attachment of a food processor. The slices should be no more than 1/8” / 3cm thick.

2. Place golden and red beets in separate mason jars as the red beets really do bleed.
Note: the beets in the photo are Chioggia – red and white striped. See how the red bled?

3. Bring all the other ingredients to a boil in a non-reactive pot and pour over the sliced beets in the jars.

4. Place new jar lids on each full jar. If you make the full recipe and intend to store for future use, boil the jars in water, sealed for 10 minutes to sterilize them.

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