Jose Garces's Pickled Baby Beets

By lorik

Ingredients

• Kosher salt
• 2 pounds baby red beets (about 8), trimmed
• 2 pounds baby gold beets (about 8), trimmed
• 1 onion, julienned
• 1 cup sugar
• 3 fresh bay leaves
• 3 sprigs thyme
• Zest (in wide strips) and juice of 1 orange
• 1 tablespoon whole allspice
• 1 tablespoon mustard seeds
• 1 canela stick (or regular cinnamon stick)
• 6 cloves
• 3 cups rice wine vinegar
• 1 cup white balsamic vinegar
• 1/2 cup honey

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

Bring a large pot of salted water to a boil. Add the beets and blanch until the skin becomes loose, 5 to 10 minutes. Shock the beets in ice water to cool.

Combine 6 cups water, 1/4 cup salt, the onion, sugar, bay leaves, thyme sprigs, orange zest, orange juice, allspice, mustard seeds, canela, cloves, rice wine vinegar, balsamic vinegar and honey in a separate pot; stir to incorporate and bring to a simmer.

Peel the skin from the beets and halve or quarter if large. Divide among jars. Pour the pickling liquid over and allow to cool at room temperature. Refrigerate up to 2 weeks.