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Savory Pickled Beets

Steps Making Recipes Savory Pickled Beets using 9 ingredients and 3 steps

Savory Pickled Beets - Great recipe for Savory Pickled Beets. So many of the recipes for pickled beets out there call for buckets of sugar and spices that are better suited for pies than for pickles in my humble opinion. This recipe goes the tart savory direction with them instead. Substitute dill seeds or even a. Not too big or you will waste vinegar.

Savory Pickled Beets

This allows the flavors to pickle the beets.

Beets are often misjudged and not appreciated for the versatility they bring to the table.

You can cook Savory Pickled Beets using 9 ingredients and 3 steps. Here is how you achieve it.

Ingredients cook Savory Pickled Beets

  1. You need 4 medium beets sliced into 1/4 inch (.75cm) half-rounds.
  2. Prepare 1 1/3 Cup water.
  3. You need 2/3 Cup white wine vinegar.
  4. Prepare 1 Tablespoon sea salt.
  5. It's 1 Teaspoon caraway seeds.
  6. You need 1 Teaspoon mustard seeds.
  7. You need 1 Small clove of garlic, crushed.
  8. Prepare 1 bay leaf (optional).
  9. You need 1/2 Teaspoon black pepper corns (optional).

Savory Pickled Beets step by step

  1. I pre-steam my beets for five minutes in the pressure cooker. This is not a required step but if you don't do so, you will need to simmer the beets for longer at the end (~20 minutes or until fork tender).

    Combine beets and brine ingredients in a medium sauce pan..

  2. Bring to a boil then reduce heat and simmer for 5 minutes if beets were pre-cooked or until fork tender otherwise (~15-20 minutes)..
  3. Transfer beets and brine to a large jar and allow to cool to room temperature. Cap the jar and refrigerate. Ready to enjoy any time but taste best after a day or two..

Savory Pickled Beets - So basically, they are rich in color and content! In a small saucepan, add sugar, water, vinegar, and reserved beet juice and bring to a boil. Depending on how sweet you prefer your pickled beets, more sugar can be added. My grandmother always added a bit of ground cloves to the syrup and it adds a great touch to the flavor. The deep red of the beets will definitely bring a splash of festive color to any appetizer buffet. Roasted Beets: In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins. Pack snuggly into the canning jars (be careful not to bruise). Thank you and good luck