Pickled Beets

Exceedingly sharp vinegar can easily override the beet’s distinctive flavor. I prefer this sweeter pickling brine, tempered with the cooking liquid from the beets themselves.

Pickled Beets

Pickled Beets

Recipe by Ronna WelshCourse: Recipe
Servings

1

quart

The color of this brine—adapted from the Zuni Café’s signature zucchini pickle by the late, great Judy Rodgers—is particularly suited to golden beets, but use any color beets you like. Feel free to halve or double the recipe.

Ingredients

  • 3 cups quart apple cider vinegar

  • 1½ cups sugar

  • 2¼ teaspoons powdered mustard

  • 1 teaspoon ground turmeric

  • ¾ teaspoon ground cumin

  • 4 Roasted Beets, peeled and cut into ½-inch-thick wedges

  • ⅓ cup cooking liquid from Roasted Beets

Directions

  • Bring the vinegar, sugar, mustard, turmeric, and cumin to a quick boil in a small saucepan over high heat. Turn the heat down and simmer for a few minutes to dissolve the sugar and develop the flavors.
  • Put the beets in a large bowl. Pour the hot brine over them and stir in up to ⅓ cup beet cooking liquid, to taste. Cool to room temperature. The beets will be ready to eat, but the flavor improves if they are left to sit, covered and refrigerated, overnight. Store in a covered container in the refrigerator for up to 2 months.