Chef Shellie Kark's Pickled Garden Beets
Ingredients
|
1/2 cup
|
cider vinegar
|
|
1/4 cup
|
water
|
|
2 tablespoon
|
sugar
|
|
1/2 teaspoon
|
mustard seeds
|
|
1/2 teaspoon
|
fennel seed
|
|
1 small
|
bay leaf
|
|
1 teaspoon
|
whole black peppercorns
|
|
1
|
clove
|
|
1 teaspoon
|
salt
|
|
1 sprig
|
fresh dill
|
|
1 to 2 bunches
|
beets, washed
|
Cooking Instructions
Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and let marinade steep, at least 4 hours and up to 24 hours. Strain marinade and discard spices.
Remove greens from beets. Steam or boil beets, 20-40 minutes (depending on size) until barely knife tender. Drain beets; rinse under cold water and slip the peels off of the beets using your fingers. Cut into 1/2" wedges.
Place beets in a glass jar and pour marinade over the top. Allow beets to pickle in the refrigerator for at least 1 day or longer depending on your taste preference.
Beets can be stored in their pickling liquid, in the refrigerator for 3-6 months.
Recipe provided by: Chef Shellie Kark, KitchenCUE
Copyright 2010 Kol Ha'kavod, LLC. The information here is not to be used or reprinted without permission.
Equipment List