📝 About This Recipe
This vibrant preserve elevates the humble earthy beet into a sophisticated pantry staple through the bright, citrusy punch of toasted whole coriander seeds. Inspired by Eastern European pickling traditions but modernized with a clean, crisp brine, these beets offer a perfect balance of sweetness and acidity. The whole spices not only infuse the vegetables with depth but provide a delightful textural pop that makes them far superior to any store-bought alternative.
🥗 Ingredients
The Vegetables
- 2 pounds Fresh Red Beets (medium-sized, greens removed, scrubbed clean)
- 1/2 small Red Onion (very thinly sliced into half-moons)
The Aromatic Spice Blend
- 2 tablespoons Whole Coriander Seeds (high quality, lightly toasted)
- 1 teaspoon Yellow Mustard Seeds
- 1 teaspoon Black Peppercorns (whole)
- 1 inch piece Fresh Ginger (peeled and sliced into matchsticks)
- 3 pieces Bay Leaves (dried or fresh)
- 3 pieces Garlic Cloves (smashed)
The Pickling Brine
- 1.5 cups Apple Cider Vinegar (at least 5% acidity)
- 1 cup Water (filtered preferred)
- 1/2 cup Granulated Sugar (can substitute with honey)
- 1 tablespoon Kosher Salt (do not use iodized table salt)
👨🍳 Instructions
-
1
Place the scrubbed beets in a large pot and cover with water by at least two inches. Bring to a boil, then reduce heat and simmer for 30-40 minutes until fork-tender.
-
2
While the beets cook, place the whole coriander seeds in a small dry skillet over medium heat. Toast for 2-3 minutes until fragrant and slightly golden, shaking the pan constantly.
-
3
Prepare a large bowl with ice water. Once the beets are cooked, drain them and immediately plunge them into the ice bath to stop the cooking process.
-
4
Once cool enough to handle, use your thumbs to slip the skins off the beets. They should slide off easily under running water. Trim the root and stem ends.
-
5
Slice the peeled beets into 1/4-inch thick rounds or wedges, depending on your preference for serving.
-
6
In a medium stainless steel saucepan, combine the apple cider vinegar, water, sugar, and kosher salt.
-
7
Bring the brine mixture to a rolling boil over medium-high heat, stirring until the sugar and salt are completely dissolved.
-
8
Prepare three clean pint-sized glass jars. Divide the toasted coriander seeds, mustard seeds, peppercorns, ginger, and garlic cloves equally among the jars.
-
9
Pack the sliced beets and red onion slivers into the jars, layering them tightly but leaving about 1/2 inch of headspace at the top.
-
10
Carefully pour the hot brine over the beets in each jar, ensuring the vegetables are completely submerged.
-
11
Gently tap the jars on the counter or use a wooden skewer to remove any trapped air bubbles.
-
12
Wipe the rims clean, seal with lids, and allow the jars to cool to room temperature on the counter.
-
13
Transfer the cooled jars to the refrigerator. For the best flavor development, let the beets marinate for at least 24 hours before tasting.
💡 Chef's Tips
Always toast your coriander seeds; it transforms the flavor from 'soapy' to 'nutty and citrusy'. Wear gloves when peeling and slicing the beets to avoid staining your hands bright pink. If you prefer a crunchier beet, roast them in foil at 400°F instead of boiling them. Ensure you use a non-reactive pot (stainless steel or enamel) for the brine to avoid a metallic taste. These quick pickles will keep beautifully in the refrigerator for up to 3 weeks.
🍽️ Serving Suggestions
Serve alongside a creamy goat cheese crostini topped with fresh dill. Roughly chop the pickled beets and toss into a kale salad with toasted walnuts. Use the leftover pink pickling brine to marinate hard-boiled eggs for 'Beet Pickled Eggs'. Pair as a bright, acidic side dish for rich roasted meats like pork belly or duck confit. Enjoy straight from the jar with a crisp glass of Sauvignon Blanc or a dry Rosé.