While we delve into he world of pickles, one of the most favoured vegetables is beets. They are bright on the table and their deep earthy-sweet flavour adds to the pickles. I have seen them being used in persian, Eastern Eurpoean and US versions paired with spicy and other herby components.
These pickles are simple, both to make and in flavour. The crunchy beets are naturally sweet and have absorbed a tart spiciness from the pickling juices. These pickles cans be used a s a side for grilled meats for their acidic nature, but also go well with a cheese plate or an Mediterranean appetizer platter. No matter how you serve it, they will disappear fast.
I absolutely love this cookbook for the diversity of dishes, flavours and fun, casual style. The recipes from this cookbook are quite unique and I should be cooking from this cookbook more often. Eva is a photographer, educator, 2x cookbook author, stylist, avid gardener, and the gal behind the food + lifestyle blog Adventures in Cooking. She is based in the lush forests of the Pacific Northwest, where her work is inspired by the beauty of nature, soft light, and simple, seasonal living. This book also highlights the unique style and cuisine of the American North West, Portland the the region, fresh, beautiful cuisine that is foraged and amazing.
For more recipes from this cookbook click here.
1 cup white vinegar
1-2 shallots, thinly sliced
1 teaspoon salt
10 black peppercorns
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes
Cut the tops off the beets and peel them. For a neat salad, cut the round edges off so you have a square beet. Cut the square into thin batons.
Mix all the ingredients in a small pot and bring to a boil. Cook the beets fr 2-3 minutes. you want the beets blanched but not soft.
Remove and cool. Taste the liquids for acid and sweetness. Put into a glass container and seal well. pickle for 3 days or more. Toss the beets everyday for the first week.