Ingredients
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¼ cups (156 g) red or white pearl Onion
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4 medium Beets Roots
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2 Bay leaves
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1 teaspoon Coriander Seeds
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½ teaspoon Caraway Seeds
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¾ cup (175 ml) distilled White Vinegar
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¾ cup (175 ml) Water
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¾ cup (150 g) Sugar
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1 tablespoon (9 g) Kosher Salt
Directions
Pickled beets were a real game changer. The acid balances the sweetness and the caraway adds a nice undertone. They’re great in salads, layered with cream cheese and lox on a bagel, or puréed into an instant borscht shooter. Plus the cute pink onions are great in martinis.
Steps
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1
Done
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Bring a large pot of water to a boil. Add the onions and blanch until barely tender, about 3 minutes. Using a slotted spoon, transfer the onions to a bowl and let cool slightly. Slip the skins off the onions. |
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2
Done
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Return the water to a boil and add the beets. Cook until tender, about 45 minutes. Drain and let cool slightly. Peel the beets. Halve lengthwise and then cut until into ½-inch (1 cm)-thick slices. Divide the onions, beets, bay leaves, coriander seeds, and caraway seeds between 2 clean, pint-size (475 ml) jars. |
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3
Done
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In a small, nonreactive saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil. Pour the hot brine into the jars, seal, and let cool at room temperature. Refrigerate overnight. |
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4
Done
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