This pickled beet recipe is courtesy of Chef Vivian Howard, and is featured in the If You Can't Beet Em ... episode of Season 3 of A Chef's Life.
- 3 pounds beets
- 3 cups cider vinegar
- 2 cups water
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 cloves
- 3 bay leaves
- 2 teaspoons dried thyme
- 1 teaspoon chili flakes
- 3 star anise
- Place washed, skin-on beets in the bottom of 6 quart or larger pot. Cover the beets with water by 2 inches, and bring them up to a boil. Boil, covered for 20 minutes. Check to see if they are done by sliding a knife into the center. The beet should give just a little resistance. If the they are not done, continue cooking just until they are. Drain off the water and set the beets aside to cool.
- Once they are cool enough to handle, peel and slice the beets into 1/2 inch rounds. Position the rounds in wide-mouth canning jars. If you have rounds that are too wide to fit, cut them into half-moons, or quarters, or whatever you have to do to get them in there.
- Combine the remaining ingredients in a non-reactive, 3 quart saucepan and bring it up to a boil. Carefully pour the brine over the beets, making sure the beets are completely submerged in the liquid. At this point you could refrigerate the beets for up to 3 months without processing in a hot water bath. If you’d like to store them at room temperature and keep them longer, follow the directions on (pg. 00) and process the jars for 5 minutes.
Tips/TechniquesNote: Baby, big, golden, red or chiogga beets were equally well here. Just make sure your beets are all about the same size and color for the best end product.