Learn How to Pickle Beets With Vivian Howard
Beets are having a moment. Known for their juice’s vibrant tone and their earthy flavor, beets are now a staple on many restaurants’ menus — but that wasn’t always the case. “Five years ago if I put a beet dish on the menu, we would have a had a very hard time selling it, but they’ve become more popular,” says Vivian Howard in this preview for her PBS series A Chef’s Life.
Howard, a chef and restaurant owner in North Carolina, has made it her mission to explore the cuisine of the south one ingredient at a time. This week she turns her focus to the bright crimson vegetable.
Visiting a beet farm, she asks, “How did you grow up eating beets?” The farmer’s response: “Pour a little vinegar and sugar over them and just serve them right there at the table.” Howard takes a slightly different route, opting to make a chocolate beet cake for a birthday celebration instead.
To try your own hand at one of the most classic uses of the vegetable, pickled beets, follow Howard’s recipe below.
Check your local PBS listings to find out when A Chef’s Life airs in your area.
Pickled Beets
Makes 6 pints
Note: Baby, big, golden, red or chiogga beets were equally well here. Just make sure your beets are all about the same size and color for the best end product.
3 pounds beets
3 cups cider vinegar
2 cups water
1 cup granulated sugar
½ cup light brown sugar
3 cloves
3 bay leaves
2 teaspoons dried thyme
1 teaspoon chili flakes
3 star anise
Place washed, skin-on beets in the bottom of 6 quart or larger pot. Cover the beets with water by 2 inches, and bring them up to a boil. Boil, covered for 20 minutes. Check to see if they are done by sliding a knife into the center. The beet should give just a little resistance. If the they are not done, continue cooking just until they are. Drain off the water and set the beets aside to cool.
Once they are cool enough to handle, peel and slice the beets into ½ inch rounds. Position the rounds in wide-mouth canning jars. If you have rounds that are too wide to fit, cut them into half-moons, or quarters, or whatever you have to do to get them in there.
Combine the remaining ingredients in a non-reactive, 3 quart saucepan and bring it up to a boil. Carefully pour the brine over the beets, making sure the beets are completely submerged in the liquid. At this point you could refrigerate the beets for up to 3 months without processing in a hot water bath. If you’d like to store them at room temperature and keep them longer, follow the directions and process the jars for 5 minutes.
Love Vivian Howard? Check out these stories:
Why Vivian Howard is the Southern chef you should know
Vivian’s one-pot chicken and rice recipe
Vivian says: Don’t mess with Mom’s classic recipes
