Monday, August 5, 2013

Cayenne & Dill Pickled Beets

Cayenne and Dill Pickled Beets
Pickled Beets  - you either love ‘em or hate ‘em, I’ve loved pickled veggies since I was a  kid and still do and if they make me pucker, the better, but don’t worry these beets won’t make you pucker its not a pickle for heck sake, but they do have a little heat with the addition of cayenne. These beets can be enjoyed a few hours after they are made and even better the next day or two when the garlic and other flavors have worked it’s way into the beets.  I love these in salads, or sandwiches and even on their own just picked out of the jar.

If you love beets these will not disappoint!

4 beets
Handful dill weed minced
3 cloves garlic sliced thin
1 1/4 cup raw apple cider vinegar
2 cups spring water
5 tbsp raw agave or pure maple syrup
1 tsp sea salt
½ -3/4  tsp cayenne powder

1. Combine the vinegar, water, agave, sea salt and cayenne pepper and set aside

2. Wash beets and place them in large pot of water. Bring water to a boil, turn down heat and simmer uncovered for 45 minutes. When done, a fork should pierce the beet easily.  Try not to overcook. Drain beets and transfer to a bowl let cool and peel the skin.
Slice into ½ inch rounds.
Place the sliced beets in a large jar. Add the sliced garlic, minced dill and vinegar mixture.

The beets will turn a bright beautiful red once the vinegar is added, the acidity causes the change in color.


Below is an updated shot of the pickled beets! I found these small pink ones at the farmer's market and pickled them whole! 

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