Last week at the Farmers Market, I fell in love. As soon as I came in I spied the gorgeous purple jewels. Beets. I love them. I don’t know what my fascination with beets is. But, I do know I can hardly resist them. But, love is scary. I’ve never gotten up the courage to do anything with beets.
This week I leapt feet first into beets. I decided to pickle them. I studied chemistry in undergrad. How hard could it be to pickle something? All you need is a little acetic acid and some spices. Since I had never attempted to pickle beets, I turned to the cookbooks and then the internet. Do you know how many ways there are to pickle beets? I’ll save you the research time. There are a lot. So, I decided to make it up as I went. The beets are currently boiling away turning the water the most amazing shade of red. I’ll let you know next week how they actually taste and if I would change the recipe at all.
Hope to see you at the market!
From the Market
From the Pantry
- Boil the beets until tender, about 30 minutes.
- Meanwhile make vinegar mix. Put ¼ c. vinegar, 2 Tbsp sugar, a pinch of salt, the zest of an orange and the juice of an orange in a large mason jar. Add a few whole cloves and a few peppercorns. Put the lid on and shake the vinegar mixture in the can until the sugar is incorporated. Set aside.
- Remove beets from water. Run cool water over beets. Peel off the skins. The skins will just fall off very easily. It may dye your fingers though.
- Slice beets in rounds. Place the cut beets in your mason jar with vinegar mix.
- Marinate in vinegar mix. Refrigerate or can.
Note: I used two pounds of beets to the aforementioned vinegar mix. Also, I haven’t tried this before. So, we’ll see how it turns out.