Pickled Beets

Pickled Beets is the recipe that keeps on giving. Whether you are making them to be a healthy snack, or to use an ingredient for a healthy salad, or you are using them to compliment a main course, pickled beets can be an extremely effective and versatile ingredient. But why pickle them in the first place? Why not just boil or roast them?

Pickling food is a preservation method that has been used for centuries to extend the shelf life of perishable items, especially fruits and vegetables. The pickling process involves immersing food items in a solution of salt, vinegar, and various spices. The primary reasons people pickle food include:

1. Preservation: Pickling prevents the growth of bacteria, yeast, and molds that can spoil food. The acidity of the vinegar (most commonly used acid in pickling), creates an environment that is hostile to many microorganisms, thereby preserving the food for a longer period.
2. Flavor: Pickling imparts a unique and tangy flavor to food. The combination of salt, spices, and vinegar contributes to the distinctive taste associated with pickled items. Different cultures have their own variations of pickling solutions, resulting in a wide variety of flavors but the base is usually very similar.
3. Texture: Pickling can alter the texture of certain foods. For example, cucumbers become crisp and crunchy when pickled properly. This change in texture is often desirable in pickled products.
4. Seasonal Availability: Pickling allows people to enjoy the flavors of certain fruits and vegetables beyond their natural growing seasons. By preserving these items through pickling, individuals can have access to a wider variety of foods throughout the year.
5. Culinary Creativity: Pickling is not only a preservation method but also a culinary technique that adds diversity to meals. Many pickled items are used as condiments, side dishes, or ingredients in various recipes, contributing to a rich and varied culinary landscape.

Common examples of pickled foods include pickles (cucumbers), sauerkraut (fermented cabbage), pickled beets, kimchi (fermented vegetables, often cabbage and radishes, in Korean cuisine), and pickled ginger.

Overall, pickling is a versatile and practical method that not only helps prevent food waste by preserving seasonal produce but also adds unique flavors and textures to meals.

To make this Pickled Beets recipe start by boiling the beets in water until they are tender. The easiest way to tell they are done is to poke them with toothpick and if the toothpick easily goes into the beets then they are done.

Remove the beets from the water and let them cool, in the refrigerator, overnight.

Once cooled, cut the top and bottom ends of the beets off then peel off the outside layer or each beet. Using a paper towel to do this is helpful and it will keep your hands from being died reddish purple. Slice/cut your beets into any shape you would like them to be in then set them aside while preparing the pickling liquid.

In a small pot, over high heat, bring apple cider vinegar to a boil then reduce the heat to medium low. Add sugar, salt, peppercorns, bay leaves, cloves, ginger, and coriander to the pot. Remove the pot from the heat and let steep for at least fifteen minutes.

Place your beets into canning jars or a container that is airtight. Pour the pickling liquid over the beets, making sure to completely submerge the beets.

Once the liquid of the jars is at or below room temperature, seal the jars and refrigerate.

If you plan to keep these for a prolonged period of time then you will need to be sure to sanitize and sterilize the jars and jar lids to prevent any bacteria from forming. This is an extremely important step that needs to be researched if you are planning to sell or can for others.

A closed and unopened jar of pickled beets can last for months if stored properly but it is best eat these within a couple of weeks.

The pickling liquid recipe can be used for any pickling friendly ingredient, not just for pickled beets.

Enjoy your Pickled Beets!