Makes 2 Quarts
We “resurrect” cooked beets into live, culture- active, sweet and sour gems. They will fizz on your tongue!
Note: Most sugar beets are more palatable when cooked. I find most canned beets are over-cooked. If you prefer to cook your own, simmer about 2 pounds of unpeeled beets in water until they are nearly fork tender. Shock them in ice water, peel, and slice into your favorite shape.
| beets, canned |
5-15 oz. cans |
(75 oz) rinsed, to yield 2 lbs. |
| onion, white |
8-10 oz. |
1/8" thick, half rounds |
| ginger root |
8 |
1/8" coins, slightly pounded |
| allspice powder |
1-1/2 tsp. |
|
| roesmary, fresh |
12 inches |
divide into 4 branches |
| lemon juice |
2 TBS |
fresh is best |
| raw cider vinegar |
1/4 c. |
find at natural foods store |
| pickle brine (opt.)* |
2 TBS |
from previous batch of Perfect Pickler pickles |
| AFTER 4 DAY FERMENTATION: |
| brown sugar |
1/2 c. |
|
| raw cider vinegar |
1 c. |
mix well to dissolve |
|
1 Toss beets, onions, ginger and allspice. Load the canister.
2 Meanwhile, use a spatula and insert pieces of rosemary.
3 Add lemon juice, vinegar, (and pickle brine if using) to the canister.
4 Review pages 6 and 7 of the Perfect Pickler Instruction - Recipe Booklet to complete the first part of the recipe.
5 After four days, pour off 1-1/2 cups of brine; stir well to dissolve sugar and vinegar, then add to beets. Refrigerate for 24 hours.
*Adding brine from a prior batch boosts the micro-cultures for your current batch. You do not require this step.
- Recipe by B. Hettig, inspired from Rick Fieldsʼ “Phat Beets” [www.rickspicksnyc.com]
