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Chef Shellie Kark's Pickled Garden Beets

1/2 cupcider vinegar
1/4 cupwater
2 tablespoonsugar
1/2 teaspoonmustard seeds
1/2 teaspoonfennel seed
1 smallbay leaf
1 teaspoonwhole black peppercorns
1clove
1 teaspoonsalt
1 sprigfresh dill
1 to 2 bunchesbeets, washed
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Chef Shellie Kark's Pickled Garden Beets - Equipment List

Saucepan
Paring Knife

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Chef Shellie Kark's Pickled Garden Beets - 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.

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Chef Shellie Kark's Pickled Garden Beets - Instructions Continued


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.

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