Equipment
Ingredients
Main
- 340 g beets, whole
- 2 g salt, fine
- 60 ml red wine vinegar
- 30 g sugar
- 2 cloves, whole
Nutrition (per serving)
Method
Place the beets in a saucepan and add enough water to cover them completely. Add salt to taste.
Bring the water to a boil and cook the beets for 25 to 45 minutes until they are tender when pierced with a fork.
Drain the cooked beets into a colander.
In a small saucepan, combine the red wine vinegar, sugar, and whole cloves. Bring the mixture to a boil.
Reduce the heat and let the vinegar mixture simmer for 5 minutes.
Peel the warm beets by rubbing the skins off with your fingers or a paper towel.
Slice the peeled beets into rounds approximately 1.25cm (1/2 inch) thick.
Place the beet slices in a bowl and pour the warm vinegar mixture over them.
Allow the beets to stand until they have cooled to room temperature before serving or storing.
Chef's Notes
- For the most vibrant color, choose beets with deep, uniform color and leave a bit of the stem attached during boiling. This prevents the pigment from leaching into the cooking water.
- When peeling the beets, wear gloves to avoid staining your hands. Rubbing them with a paper towel while still warm is the easiest method.
- The brine can be adjusted to your preference. For a sweeter pickle, increase the sugar slightly. For a more tart flavor, add a splash more vinegar.
- Allow the pickled beets to cool completely in the brine. The flavors meld and deepen significantly during this resting period, especially overnight in the refrigerator.
Storage
Refrigerator: 1 week — Store in an airtight container submerged in the pickling liquid.
Reheating: Serve cold or at room temperature.
