Village Whiskey Pickled Baby Beets Recipes

PICKLED BABY BEETS

Pickled Baby Beets image

"These beets are brightened by the flavor of cloves, orange and herbs, making them an ideal holiday side dish, not to mention a great present," says Jose.

Provided by Jose Garces

Categories side-dish

Time 45m

Yield 8 cups

Number Of Ingredients 15

Ingredients

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.

PICKLED BABY BEETS

Pickled Baby Beets image

Preserve the vibrant color and earthy flavor of red beets by pickling them. A combination of granulated sugar, black peppercorns, juniper berries, and salt build flavor. Use this recipe when making our Bleeding Heart Martini.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 8 to 10 garnishes

Number Of Ingredients 7

Ingredients

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 BEETS

Pickled Beets image

Pickled beets are easy to make with freshly cooked beets and a brine made with sugar, pickling salt, and vinegar. This recipe is one of my "must-do" yearly canning recipes when I have a bumper crop of fresh beets.

Provided by SHARON HOWARD

Categories Pickled Vegetables

Time 50m

Yield 60

Number Of Ingredients 5

Ingredients

10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
¼ cup whole cloves, or as needed

Steps:

Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes.
Meanwhile, inspect 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beets are ready. Wash new, unused lids and rings in warm soapy water.
Drain beets, reserving 2 cups of beet water. When beets are cool enough to handle, peel and discard skins.
Fill each sterilized jar with beets. Evenly divide cloves among the jars.
Combine sugar, 2 cups of beet water, vinegar, and pickling salt in a large saucepan; bring to a rapid boil.
Pour the hot brine over the beets in the jars, and seal the lids.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Nutrition Facts : Calories 59.9 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 176.3 mg, Sugar 11.8 g

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