Haniela's: Pickled Red Beets with Horseradish

Friday, August 10, 2012

Pickled Red Beets with Horseradish

Under a dull exterior of this root vegetable lies a delicious, sweet flavor packed with nutrients. High in folic acid, potassium, calcium and antioxidants and with also edible greens this vegetable is a  garden jewel on its own.

We decided to grow beets this year, planting seeds directly in the soil. They are so easy to grow, they nearly took over part of the garden, I had to thin them several times.  Apparently greens have even more nutrients than the root but best to harvest them while they are young and tender. You can treat them like spinach and cook with them, too.
 






Green are  an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A. They  contain these compounds several times more than that of in the roots. When preparing I treat them as spinach, though I prefer eating them cooked with caramelized onion and white wine vinegar, salt, pepper.



Pickled Red Beets with Horseradish
30-40 small red beets
2cups water
2cups sugar
3cups white  vinegar
1tbl kosher salt
2tsp whole caraway seed
1tsp fennel seeds
1tsp whole  black pepper berries
1/2tsp chilli flakes(optional)
fresh horseradish, sliced or shredded 

  •  Steam or roast  the beets until soft and still firm, not mushy, remove from heat and let cool slightly.
  • Put clean latex  or non latex gloves on and remove the skins from the beets. This is  an easy task, the only problem is that it gets a bit messy, so wear the gloves , you can thank me later
  • Using a madoline slice skinless beets into fairly thin slices, or you can grate them too.If grating use a rough size not fine. Put sliced or grated beets into a container that you can be closed overnight.
  • Prepare pickling solution : in a medium size pot stir together water, sugar, vinegar, salt, caraway seeds, fennel seeds, black pepper berries, and chili flakes(optional). Bring the liquid to boil and let boil covered for 15 minutes. Remove from heat and let cool slightly.
  • Pour the pickling liquid through the mesh sieve and over beets,stirr and let sit for 2-3 hours.
  • Prepare canning tools, jars, lids and rings. Sterilize jars and lids. Place few slices of fresh horseradish on the bottom of each jar. Fill the jars with pickled beets. Process in water bath for 15-20 minutes. Set your clock for 15-20 minutes once the water in the canning pot starts boiling.
  • More on canning can be found in my Post Dill Pickles, or Pickled Peppers In oil


Horseradish

Freshly Cooked Beets

Peeled Beets. Use gloves when peeling beets.

Sliced horseradish and skinless red beets


Canning





Red Beet Mini Sandwiches with Horseradish Cream
Marinated Beet Orange Salad
How to pick  store bought beets
How to store beets

1 comment:

  1. Hani, I really love beets! How would you describe the flavor or beets with horseradish? How fortunate you are to have a garden like this!

    ReplyDelete

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