Ingredients with Measurements:
- 3 medium-sized beets, peeled and sliced
- 1 cup of apple cider vinegar
- 1 cup of water
- 1/2 cup of sugar
- 1 teaspoon of salt
- 1/2 teaspoon of black peppercorns
- 1/2 teaspoon of mustard seeds
- 1/2 teaspoon of coriander seeds
- 1/2 teaspoon of fennel seeds
- 1 cinnamon stick
Special equipment needed:
- A large pot
- A canning jar with a lid
Step-by-step instructions:
1. In a large pot, combine the apple cider vinegar, water, sugar, salt, black peppercorns, mustard seeds, coriander seeds, fennel seeds, and cinnamon stick. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
2. Add the sliced beets to the pot and reduce the heat to low. Simmer for 10-15 minutes or until the beets are tender.
3. Remove the pot from the heat and let it cool for 10 minutes.
4. Using a slotted spoon, transfer the beets to a canning jar.
5. Pour the pickling liquid over the beets, making sure they are completely covered.
6. Seal the jar with a lid and refrigerate for at least 24 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for boiling the pickling liquid, low heat for simmering the beets.
Serving size:
This recipe makes one canning jar of pickled beets.
Nutritional information:
Calories: 50
Fat: 0g
Carbohydrates: 12g
Protein: 1g
Sodium: 200mg
Sugar: 11g
Fiber: 2g
Substitutions for ingredients:
- White vinegar can be used instead of apple cider vinegar.
- Honey or maple syrup can be used instead of sugar.
- Whole allspice berries can be used instead of black peppercorns.
Variations:
- Add sliced onions or garlic to the pickling liquid for extra flavor.
- Use different spices such as cloves, bay leaves, or cardamom pods.
- Add sliced jalapenos or red pepper flakes for a spicy kick.
Tips and tricks:
- Wear gloves when peeling and slicing the beets to avoid staining your hands.
- Use a mandoline slicer for even slices.
- Let the pickled beets sit in the refrigerator for at least 24 hours before serving to allow the flavors to develop.
Storage instructions:
Store the pickled beets in the refrigerator for up to 2 weeks.
Reheating instructions:
The pickled beets can be served cold or at room temperature.
Presentation ideas:
Serve the pickled beets on a platter with other pickled vegetables or as a side dish to a main course.
Garnishes:
Garnish with fresh herbs such as parsley, dill, or cilantro.
Pairings:
Serve the pickled beets with roasted meats, sandwiches, or on top of salads.
Suggested side dishes:
Serve the pickled beets with roasted vegetables, mashed potatoes, or rice pilaf.
Troubleshooting advice:
If the pickling liquid is too sweet, add more vinegar or salt to balance the flavors.
Food safety advice:
Make sure the canning jar and lid are sterilized before using. Always store pickled vegetables in the refrigerator.
Food history:
Pickled beets have been a popular dish in Scandinavian cuisine for centuries.
Flavor profiles:
The pickled beets have a sweet and tangy flavor with a hint of spice.
Serving suggestions:
Serve the pickled beets as a side dish or as a topping for sandwiches and salads.
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