Pickled Beets
This recipe guides you through creating vibrant pickled beets with thinly sliced red onion, infused in a tangy tarragon wine vinegar brine. It's a simple yet flavorful way to preserve beets, yielding a versatile condiment or side dish that develops its best flavor after a few days of refrigeration.
Equipment
- 1 Small Pot For preparing the pickling brine
- 1 Cutting Board
- 1 Sharp Chef's Knife For precise, thin slicing of beets and onion
- 2 1-Quart Jars Clean and sterilized, for pickling and storage
- 1 Measuring Cups and Spoons Set For accurate brine ingredient measurements
Ingredients
Main
- Roasted Beets recipe follows
- 1 large red onion frenched
- 1 cup tarragon wine vinegar
- 1 1/2 teaspoons Kosher salt
- 1/2 cup sugar
- 1 cup water
- 6 medium beets cleaned with 1-inch stem remaining
- 2 large shallots peeled
- 2 sprigs rosemary
- 2 teaspoons olive oil
Instructions
- Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
Notes
The success of these pickled beets hinges on the quality of your roasted beets—ensure they are tender but not mushy. Uniformly thin slicing of both beets and red onion is crucial for consistent texture and optimal flavor absorption. The tarragon wine vinegar offers a distinct, aromatic profile; while other vinegars can be substituted, they will significantly alter the final taste. For a vibrant, crisp pickle, allow the jars to cool completely at room temperature before refrigerating. Patience is key; the 3 to 7 days of refrigeration are vital for the flavors to meld and for the beets to properly pickle. These make a fantastic side dish, a bright addition to salads, or a tangy component for charcuterie boards.