Pickled beets with fresh ginger
Mar 26, 2015 in vegetarian, sauces & condiments, beets, champagne vinegar, condiment, coriander, finger food, ginger, pickled, pickles. Read the original on: food & style
Whenever I work on a recipe, my focus is always on coaxing as much flavor as possible out of the ingredients I’m cooking with… and these refrigerator pickles are literally bursting with flavor!
The beets are kept raw for maximum crunch
Here raw beets are sliced super-thin and pickled with fresh ginger, toasted coriander seeds and whole peppercorn. Because these pickles are not cooked in any way, the beets retain their crunchy texture – making them not only super-flavorful, but also incredibly refreshing to the palate.
Make a batch, then enjoy for weeks to come
It takes only minutes to assemble the pickles, and they’ll happily live in your refrigerator for several weeks. (It’s a joy to have them on hand at a moment’s notice!) They can liven up salads and sandwiches, and they make a delectable condiment. But they’re also delicious as a finger food or nibble. Whichever way you end up serving them, I know these colorful and flavorful pickles will thrill you.
Here are more delectable pickles
Pickled cauliflower with fresh turmeric and curry leaves
Pickled asparagus with pink peppercorn and mustard seeds (coming April 10)
Pickled shallots with fresh thyme
Assorted pickled vegetables – A perfect finger food (coming April 15)
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Pickled beets with fresh ginger
makes 1 1/2 cups (without the pickling juice)
active time: 20 min
- (1 lb) (455 g) red, pink or golden beets (6 small)
- 1 oz (30 g) fresh ginger root
- 1 cup Champagne vinegar
- 1/2 cup spring water
- 1/2 cup organic sugar
- 1 tablespoon coriander seeds – toasted (see Viviane’s tip)
- 1 teaspoon whole black peppercorn
- 1 teaspoon sea salt
- 1-quart (32 oz) (95 cl) wide-mouth Mason or Weck jar
- Step 1: Peel the beets. Using a mandoline, slice the beets crosswise in paper-thin slices (1/16â€). Place the beet slices in the Mason jar and set aside. Peel the ginger root. Again using the mandoline, slice the ginger in paper-thin slices (1/16â€). Place in a small bowl and set aside.
- Step 2: Place the vinegar, water, sugar, coriander seeds, peppercorn, salt and sliced ginger in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat and fast-simmer for 1 minute. Remove from heat and pour the hot mixture over the beet slices. Push the beets down so that they’re submerged in the hot liquid, then set the jar aside to cool to room temperature. Once cooled, seal the jar and refrigerate for a minimum of 24 hours, up to 1 month. To serve, place the pickled beet slices into a sieve to drain, then place on paper towels to remove excess liquid.
Viviane’s tip
- Toasting the coriander seeds will intensify their flavor, so it’s a worthwhile step. Fortunately, it only takes a couple of minutes to do it!
- Heat a small heavy-bottomed frying pan over medium-high heat. Add the coriander seeds and cook until they turn a darker shade and are fragrant – about 2 minutes – shaking the pan continuously and taking care not to burn them. Transfer to a bowl… and voil !
Read the original on: food & style
food & style, Viviane Bauquet Farre
Chef, food and wine writer and photographer. Exuberant, modern, seasonal, gourmet-yet-simple recipes. My motto: Flavor first! And... Food is love.
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