Our CSA is starting to yield more root vegetables and with cold weather coming we’re in a food preservation mode. Quick pickling allows us to get a solid month out of fresh veggies and gives us an excuse to try new combinations for side dishes and potential condiments. The sweet, earthy flavor of the beets along with the vinegary kick make this recipe a great complement to poultry dishes and in any situation you’d normally reach for a gherkin.
Equipment Needed: 2 QT Pot with Lid, Wooden Spoon or Whisk, Chef’s Knife, Cutting Board, Measuring Cup
Serving Suggestion: Family Style
Servings: 12 ish
Suggested Wine Pairing: Whatever you’re drinking
Suggested Beer Pairing: Whatever you’re drinking
- 3 large beets ($0.99/lb)
- 2 scallions (about $2/bunch)
- 1 clove of garlic ($2.99/lb)
- 1 TBSP ground mustard ($3.49/3 oz)
- 1 C apple cider vinegar ($2.89/32 oz)
- 1 C sugar ($2.39/2 lb box)
- 1 TSP black peppercorns ($3.69/2.25 oz)
- 1 C water (free)
- Cut the scallions into thin discs, crosswise
- Mix the sugar, vinegar, mustard and water in your pot and put over high heat, bringing it to a boil.
- While the brew is bubbling, peel your beets and slice them carefully with your mandoline or chef’s knife. Take the beet discs and slice them further into little batons (about 1/8th of an inch wide or less). Peel and halve the garlic.
- Once the vinegar mixture starts to boil add the garlic, scallions and beets. Stir everything together, remove the pot from the heat, cover and let it sit until it comes to room temperature. Store it in an airtight container and refrigerate for at least an hour before serving.