WHY THIS RECIPE WORKS To create a recipe that had nothing in common with the one-dimensional, mushy, cloying pickled beets that line supermarket shelves, we started by briefly roasting our beets in the oven to concentrate their flavor and make them just tender enough to peel. Cutting them into ⅓-inch-thick slices helped the beets stay firm. Fruity cider vinegar was the right base for the brine, and sugar softened its acidity. Ginger and star anise added a clean spice flavor to balance the earthy beets. Heating the jars with hot water and then draining them before adding the hot brine ensured that the jars wouldn’t crack from the abrupt temperature change. Choose beets that are uniform in size; for added charm, try golden or Chioggia varieties. You can easily double this recipe; simply use a larger pot (or two pots) when making the brine and cooking the beets. The pickled beets can be refrigerated for up to three months.
Makes four 1-pint jars
TOTAL TIME: 2 hours
INGREDIENTS
- 3 pounds beets, trimmed
- 3 cups cider vinegar
- 1 cup sugar
- 1 (3-inch) piece fresh ginger, peeled and sliced thin
- 3 star anise pods
- 1 teaspoon kosher salt
- 1 teaspoon black peppercorns
INSTRUCTIONS
- Preheat oven to 400 degrees. Wrap beets individually in aluminum foil and place on rimmed baking sheet. Roast until paring knife inserted into beets meets some resistance, 30 to 45 minutes. Remove beets individually from oven as they reach appropriate doneness. Open foil packets to allow steam to escape and let cool slightly. Once beets are cool enough to handle, rub off skins with paper towels. Quarter beets, then cut crosswise into ⅓-inch-thick slices.
- Bring vinegar, 2 cups water, sugar, ginger, star anise, salt, and peppercorns to boil in Dutch oven over medium-high heat. Remove from heat, cover, and let steep for 30 minutes. Strain brine through fine-mesh strainer, return it to pot, and bring to boil. Add beets and return to brief boil, then immediately remove from heat.
- Warm four 1-pint jars by filling them with hot water. Drain jars, then pack beets into jars using slotted spoon. Using funnel and ladle, pour hot brine over beets to cover. Let jars cool completely, cover with lids, and refrigerate for at least 1 week before serving.
