Savory Pickled Beets

Name: Savory Pickled Beets
Cuisine: American
Ingredients: 4 medium beets sliced into 1/4 inch (.75cm) half-rounds; 1 1/3 Cup water; 2/3 Cup white wine vinegar; 1 Tablespoon sea salt; 1 Teaspoon caraway seeds; 1 Teaspoon mustard seeds; 1 Small clove of garlic, crushed; 1 bay leaf (optional); 1/2 Teaspoon black pepper corns (optional)

jesseclark @jesseclark

Bristol, U.K.

So many of the recipes for pickled beets out there call for buckets of sugar and spices that are better suited for pies than for pickles in my humble opinion.

This recipe goes the tart savory direction with them instead.

Substitute dill seeds or even a sprig of fresh dill for the caraway for a tasty variation.

#cookingwithyui

So many of the recipes for pickled beets out there call for buckets of sugar and spices that are better suited for pies than for pickles in my humble opinion.

This recipe goes the tart savory direction with them instead.

Substitute dill seeds or even a sprig of fresh dill for the caraway for a tasty variation.

#cookingwithyui

jesseclark @jesseclark

Bristol, U.K.

So many of the recipes for pickled beets out there call for buckets of sugar and spices that are better suited for pies than for pickles in my humble opinion.

This recipe goes the tart savory direction with them instead.

Substitute dill seeds or even a sprig of fresh dill for the caraway for a tasty variation.

#cookingwithyui

So many of the recipes for pickled beets out there call for buckets of sugar and spices that are better suited for pies than for pickles in my humble opinion.

This recipe goes the tart savory direction with them instead.

Substitute dill seeds or even a sprig of fresh dill for the caraway for a tasty variation.

Saved

Ingredients

4medium beets sliced into 1/4 inch (.75cm) half-rounds
1 1/3 Cupwater
2/3 Cupwhite wine vinegar
1 Tablespoonsea salt
1 Teaspooncaraway seeds
1 Teaspoonmustard seeds
1Small clove of garlic, crushed
1bay leaf (optional)
1/2 Teaspoonblack pepper corns (optional)

Saved

Steps

1

I pre-steam my beets for five minutes in the pressure cooker. This is not a required step but if you don't do so, you will need to simmer the beets for longer at the end (~20 minutes or until fork tender).
Combine beets and brine ingredients in a medium sauce pan.
2

Bring to a boil then reduce heat and simmer for 5 minutes if beets were pre-cooked or until fork tender otherwise (~15-20 minutes).
3

Transfer beets and brine to a large jar and allow to cool to room temperature. Cap the jar and refrigerate. Ready to enjoy any time but taste best after a day or two.