Village Whiskey Pickled Baby Beets Recipes
PICKLED BABY BEETS
"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
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
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
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.
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