Recipe courtesy of Jose Garces

Pickled Baby Beets

Getting reviews...
"These beets are brightened by the flavor of cloves, orange and herbs, making them an ideal holiday side dish, not to mention a great present," says Jose.
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  • Level: Easy
  • Total: 45 min (plus cooling)
  • Active: 30 min
  • Yield: 8 cups
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Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Add the beets and blanch until the skin becomes loose, 5 to 10 minutes. Shock the beets in ice water to cool.
  2. Combine 6 cups water, 1/4 cup salt, the onion, sugar, bay leaves, thyme sprigs, orange zest, orange juice, allspice, mustard seeds, canela, cloves, rice wine vinegar, balsamic vinegar and honey in a separate pot; stir to incorporate and bring to a simmer.
  3. Peel the skin from the beets and halve or quarter if large. Divide among jars. Pour the pickling liquid over and allow to cool at room temperature. Refrigerate up to 2 weeks.

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