Beets: PICCALILLI FROM 'MY IRISH TABLE'

By blum099

Ingredients

• 2 pounds large (3-inch-diameter) white or golden beets, unpeeled but trimmed of greens and tips
• 6 tablespoons kosher salt
• 2 quarts water
• 2 cups cauliflower florets (cut into 1-inch pieces, about 10 ounces)
• 5 cups whole peeled and trimmed cipollini onions (about 24 ounces)
• 2 cups halved radishes (stem and root ends removed, about 12 ounces)
• 3/4 cup ground turmeric
• 3/4 cup all-purpose flour
• 1 cup sugar
• 1/2 cup Dijon mustard
• 4 cups Champagne vinegar

Details

Servings 5
Preparation time 30mins
Adapted from seriouseats.com

Preparation

Step 1

Cook the beets: Cover the beets with cold water in a heavy saucepan and boil until fork tender, about 1 1/2 hours. Drain them in a colander and let them cool just until you can handle them. Peel them warm (the skin slides right off if they’re warm), then cut them into 3/4-inch cubes. You should have about 3 cups.

2
Brine the vegetables: Place the salt and 1 quart of the water in a 2-gallon zip-top bag. Seal the bag and massage it a few times to help dissolve the salt. Add the beets, cauliflower, onions, and radishes to the bag along with the remaining 1 quart of water. Seal the bag again, pressing out any air, so that the vegetables are completely submerged. Place the bag in a large bowl (to stabilize it) and let the vegetables sit on the counter for several hours, or refrigerate overnight. When ready to use, drain the vegetables in a colander, rinse them in cold water, and drain again.

3
Make the sauce: In large flameproof casserole, whisk together the turmeric, flour, sugar, mustard, and 1 cup of the vinegar to make a paste. Add the remaining 3 cups of vinegar and whisk until smooth. Over medium heat, bring the sauce to a boil and cook until it thickens, about 3 minutes, whisking continually to keep lumps from forming. Add the vegetables, stirring to coat them, and cook for 5 minutes. Remove from the heat and allow the mixture to cool to room temperature.

4 Store the piccalilli: Refrigerate the piccalilli for up to 2 weeks.