Addictive Pickled Beets
I have pinched this pickling recipe from the wonderful David Chang and it couldn’t be more simple. Can’t wait until I can pickle our own beetroot from the allotment.
This is a vinegar pickle which gives a beautiful and perfect sweet/sour pickle. This is very quick and easy and you can eat the pickles immediately but taste better after they have had time to sit – 3 to 4 days.
Fills a 1 litre jar:
- Approx. 2lbs of beetroot, preferably smaller if possible, if not half them and slice them very thinly, if you have a mandolin it will make the task easy peasy.
- 250ml of piping hot water from the tap
- 125ml of rice wine vinegar (you can buy big bottles of this from Asian supermarkets or somewhere like Wing Yip – much cheaper than from a bog standard supermarket)
- 6 tbsp sugar
- 2 1/4 tsp salt
- Combine the water, vinegar, sugar and salt in a jug and stir until the sugar dissolves
- Pack the prepared beetroot in a jar or container, pour the brine over and refrigerate.
That’s it! Done! Finito! How easy is that?
Remember that these are not like the soft vinegary beetroot you buy in the supermarket, these pickles have a fabulous crunch to them and as you will find out, they are VERY addictive.
I can eat plates of these just on their own but they are a perfect accompaniment to this smoked salmon & linguine dish. Recipe to follow soon.
