Photo by Getty Images/diana taliun
Beets, beautiful beets! I realize this sentiment isn’t widespread; people either love beets or firmly loathe them. Beets have a distinctly sweet, earthy taste owed to the organic bacteria geosmin and its remarkable ability to imbue some produce (including spinach, carrots, mushrooms, and grapes) and soil itself with that familiar earthy odor.
Yield: 2 pint jars.
- 1 cup white vinegar
- 1⁄2 cup sherry vinegar (or all white vinegar)
- 1⁄2 cup water
- 1⁄2 cup orange juice
- 2 teaspoons salt
- 1 tablespoon honey (optional)
- 1 teaspoon black peppercorns
- 1 teaspoon coriander
- 1⁄2 teaspoon cinnamon
- 1-1⁄2 pounds beets, boiled, peeled, and sliced
- 1 small onion, slivered
In a medium stainless steel pot, make the brine by combining all the ingredients except for the beets and onion. Bring to a simmer. Add the beets and onion, and simmer 5 minutes, until they just begin to cook.
Spoon the pickles and brine into clean, hot jars, leaving a 1⁄2-inch headspace. Remove air bubbles with a thin spatula or wooden spoon. Wipe the jar rims, and apply lids and rings. Process in a water bath canner or steam canner for 15 minutes.
Discover more pickling inspiration and recipes:
- Create Unique Pickling Brines
- Honey Lime Corn Recipe
- Juniper-Pickled Mushrooms Recipe
- “Unfried” Green Tomatoes Recipe
- Almost-Traditional Vegetable Mustard Pickles Recipe
Tamika Adjemian is a recipe developer, culinary consultant, and developer of Edible Education programs for camps and private schools. Find Tamika at www.TamikaAdjemian.com or on Instagram @TamikaAdjemian.
Reprinted with permission from Pickled to Please: A Cookbook of Creative Mix-and-Match Recipes for Pickled Vegetables and Fruits by Tamika Adjemian and published by Ogden Publications, 2019. Buy this book from our store: Pickled to Please or by calling 800-234-3368. Mention promo code MMEPAJZD. Item #9505.