Savory Pickled Beets
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.
Savory Pickled Beets
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.
Cooking Instructions
- 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.
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