Pickled Beets in Spiced Vinegar

To give me some new and original ideas for the bounty I've been picking up in my weekly treks to the Dallas Farmer's Market, I bought a couple of cookbooks at Half Price Books last week. One was The Gardeners' Community Cookbook, a collection of recipes from gardeners across America. The recipes, organized traditionally from salads to sides to main courses, range from the basic (Spinach and Strawberry Salad) to the more exotic (New Mexico Chard Enchiladas).


A section I was especially thrilled to read was one on "Pantry Perks": jams, preserves, and pickles. Now I've always avoided making things like pickles; I never wanted to hassle with jars in hot water baths and checking for proper seals. So I was quite glad to learn that while traditional canning methods preserve foods for up to a year, you can use a simpler method and keep things in the refrigerator for up to six months. Pickles and preserves, here I come!

My first attempt was pickled beets. I wanted something new to do with a gorgeous batch of beets I bought last week. Tried this recipe and they're delicious.



Pickled Beets in Spiced Vinegar
From The Gardeners' Community Cookbook
Makes 2 quarts.

(Note: These are "refrigerator pickle" instructions and must be refrigerated after prepared. They will keep in the refrigerator for up to six months...but once your family gets a taste of them, they won't last that long!)


Prepare four pounds of beets by cutting tops and roots off and rinsing the beets thoroughly. Place them in a large pot. Cover with water and ring to a boil. Simmer for 30 to 50 minutes, until a fork or sharp knife pierces the beets easily to the center and the skins have begun to split. Drain and set aside until cool enough to handle.


Remove the skins from the beets with your fingers or a paring knife. Slice the beets into 1/8 inch thick rounds and put in jars. (One half-gallon jar, two quart jars, or 4 pint jars.)


Bring the spiced vinegar (recipe follows) to a boil and pour over the beets. Cool to room temperature, then cap the jar and refrigerate for at least 36 hours before using.


Spiced Vinegar
Makes 2 cups.


2 cups cider vinegar
1/4 cup sugar
1/2 teaspoon kosher or pickling salt
1 tablespoon grated horseradish
1 (1 inch) piece of cinnamon stick
1/2 teaspoon allspice berries
2 teaspoons mustard seeds
1/2 teaspoon whole cloves
1 teaspoon celery seeds


Combine all ingredients in a nonreactive saucepan. Bring to a boil, stirring to dissolve the sugar and salt. Remove from the heat and strain. Pour over prepared beets. (I'm going to try the same spiced vinegar recipe with other vegetables as well...cucumbers and onions, maybe even slices of yellow squash.)