Freshly Harvested Beets Preserved in Vinegar Solution from the Backyard Garden
In a delightful twist of flavours, we're taking a journey through the world of pickled beets, inspired by the culinary creations of Katharina Mayer, as featured in her cookbook "Von Oma mit Liebe".
Our story begins with a casual gathering, where the author first tasted pickled beets. Intrigued by their unique taste, the author was inspired to grow their own beets and embark on a pickling adventure. Little did they know, their standby variety for growing beets would be the Detroit Dark Red.
Beets, a cool season crop, offer two harvesting opportunities per year. When it comes to soil preparation, beets thrive with ample compost and perform best with ample water, particularly when using Garden in Minutes Garden Grids in raised beds. If the soil is too acidic, add lime to balance the pH.
When harvesting beets for pickling, wait until the tops start to lose luster and the beets push through the soil. Once harvested, roast the beets at 350 degrees until tender, then peel and cut them into ½" to 1" cubes.
The pickling brine is prepared by combining the remaining ingredients except the beets. This includes sugar, cinnamon sticks, mustard seed, allspice, cloves, canning/pickling salt, apple cider vinegar, water, and optional additions of Balsamic vinegar and pure maple syrup. Bring to a boil, reduce heat, and simmer for 5 minutes.
The beets are then added to the hot brine and cooked until hot throughout, before the cinnamon sticks are removed. The beets are packed into hot jars and processed in a boiling water bath canner for 30 minutes.
For those who prefer a quicker option, the pickled beets do not require water bath canning if they will be eaten within 1-2 months. They can simply be refrigerated instead.
The pickled beet brine can be used to create a vinaigrette by mixing it with extra virgin olive oil, optional Balsamic vinegar, and optional pure maple syrup. A video of the entire pickling process is available to watch, providing a step-by-step guide for those eager to recreate this delectable treat at home.
Finally, let's imagine the pickled beets in a salad. Picture a bed of darker greens, adorned with nuts, goat cheese, and the vibrant, tangy pickled beets. A drizzle of the pickled beet vinaigrette completes this culinary masterpiece.
So, whether you're a seasoned gardener or a pickling novice, Katharina Mayer's pickled beets recipe offers a delightful adventure for the taste buds. Give it a try and let us know what you think!
