Pickled Rainbow Beets

Author

Madiba Restaurant
January 23, 2018

Pickled Rainbow Beets

Ingredients

  • 2cupswhite sugar

  • 10lbsfresh small beets, stems removed

  • 4cupswhite vinegar

  • ¼cupwhole cloves

  • 1tbsppickling salt

  • crumbled goat cheese, for serving

  • dill, for serving

  • microgreens, for serving

Wine Pairing

  • Lekker Rosé

Instructions

  • PLACE beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutesdepending on the size of the beets. If beets are large, cut them into quarters.

  • DRAIN reserving 2 cups of the beet water, cool and peel.

  • STERILIZE jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.

  • COMBINE the sugar, beet water, vinegar and pickling salt in a large saucepan.

  • BRING to a rapid boil.

  • POUR the hot brine over the beets in the jars, and seal lids.

  • PLACE a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, thencarefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars.

  • POUR in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bringthe water to a full boil, cover the pot, and process for 10 minutes.

  • PLACE the beets on a plate, dress with crumbed goat cheese, dill and microgreens. Serve.

Notes

Nutrition

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