These quick pickled beets can be seasoned with whatever herbs or spices will suit your palate or recipe. For this recipe, the quickling solution is heated up and the beets lightly cook in it while absorbing the flavors. Use these in salads, sandwiches, and as a side to a main course.
INGREDIENTS:
1 bunch medium red beets, peeled and sliced very thinly (1/16th of an inch) with a mandolin, reserved in a non-reactive bowl 1 cup white balsamic vinegar ½ cup granulated sugar ½ cup water ½ teaspoon cumin and coriander seeds, mixed -Or- 1½ inch tip from new growth rosemary
METHOD:
In a non-reactive saucepan, heat the sugar, vinegar, and water to a boil. Once the sugar has gone into suspension, lower heat to medium and add the rosemary or the cumin and cilantro (or whatever seasoning you choose) and simmer 10 minutes, remove from the heat and allow to cool down 5 minutes.
While the quickling solution cools, fill a wide-mouthed 1 quart canning jar with boiling water, then empty after 30 seconds. Pour boiling water onto the lid as well and wait 30 seconds before emptying.
After the five minutes, transfer the vegetables to the cleaned jar, and then pour the hot pickling solution through a fine meshed strainer into the jar to just cover the vegetables. Grip the jar with a hot pad of folded towel and rap the jar smartly on the counter to expel any hidden air bubbles. Pour boiling water on a metal spoon and use it push down the vegetables. Top the container up with the solution.
Put the lid on loosely* and allow to cool a bit more to where you can put it in the refrigerator. When cool enough, tighten the lid and chill. They are ready as soon as they are cold. Keeps several weeks.
Yield: 4-8 cups
Source: Chef Andrew E Cohen
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