Description
Alton Brown’s pickled beets deliver a tangy, sweet symphony of flavors that dance across your palate. Crimson vegetables bathed in a zesty vinegar blend will add sparkling complexity to salads, sandwiches, and charcuterie boards you’re sure to savor.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) medium beets, cleaned with 1-inch stem remaining
- 1 large red onion, thinly sliced
- 2 large shallots, peeled
Seasoning and Spices:
- 2 sprigs fresh rosemary
- 1 ½ teaspoons kosher salt
- ½ cup (100 grams) sugar
- 2 teaspoons olive oil
Liquid Ingredients:
- 2 cups (480 milliliters) tarragon chive vinegar
- 2 cups (480 milliliters) water
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Combine whole fresh beets, finely chopped shallots, fresh rosemary sprigs, and extra virgin olive oil in a spacious mixing bowl, ensuring all ingredients are evenly coated.
- Wrap the vegetable mixture securely in heavy-duty aluminum foil, creating a sealed pouch that allows steam to circulate while roasting.
- Roast the vegetable packet in the preheated oven for approximately 60 minutes, or until beets become tender enough that a sharp paring knife slides through effortlessly.
- Remove the roasted vegetables from the oven and allow them to cool slightly for safe handling.
- Carefully peel the roasted beets, removing the skin using a paring knife or your fingers.
- Slice the peeled beets into thin, uniform rounds using a sharp kitchen knife.
- Layer the sliced beets and thinly sliced onions alternately in two clean 1-quart (946 milliliters) glass jars.
- In a medium saucepan, combine white vinegar, granulated sugar, kosher salt, and water, bringing the mixture to a rolling boil.
- Immediately pour the hot pickling liquid over the layered beets and onions, ensuring complete coverage.
- Seal the jars tightly with clean lids, allowing them to cool at room temperature for 2 hours.
- Transfer the sealed jars to the refrigerator and let them marinate for a minimum of 3 days before serving to develop full flavor.
Notes
- Refrigeration transforms raw, earthy beets into tangy, vibrant pickled delights that burst with complex flavors.
- Homemade pickling lets you control salt, sweetness, and spice intensity for a personalized condiment.
- Glass jars with tight-fitting lids prevent air exposure and preserve the crisp texture of your pickled beets.
- Seasonal beets from local farmers or your garden provide the most robust and authentic taste profile.
- Slicing beets uniformly ensures each piece absorbs the pickling liquid evenly and looks visually appealing.
- Vinegar’s acidity helps break down beet fibers, creating a tender yet crunchy pickle with deep, rich undertones.
- Experimenting with different vinegar types like apple cider or white wine can dramatically change the final flavor.
- Cool storage in the refrigerator allows pickling spices to meld and develop a more nuanced, sophisticated taste.
- Clean utensils and sterilized jars prevent unwanted bacterial growth and extend the pickle’s shelf life.
- Room temperature ingredients blend more smoothly when creating the pickling liquid, ensuring balanced seasoning.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 200
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg