Pretty In Pink Pickles
From jo_jo_ba 13 years ago
- 2 hours to make
- Serves 16
Makes 1 qt of delicious, sweet and sour pickles with just enough ginger tang to make them interesting! Radishes and carrots get tinted with steamed baby beets in an Asian-inspired brine. I recommend you wait at least 2 weeks before enjoying them, but once you open the jar the possibilities are endless!
Ingredients
- 1 oz whole baby beets (about 4 tiny ones) shopping list
- 5 oz small or baby carrots shopping list
- 1 tbsp kosher salt shopping list
- 2 cups rice vinegar shopping list
- 1 cup sugar shopping list
- 1 1/2 tbsp black peppercorns shopping list
- 2" fresh ginger root, peeled and sliced thinly shopping list
- 10.5 oz radishes, sliced thinly shopping list
How to make it
- Place beets into a steamer basket and cook 8 minutes. Add carrots, steam a further 5 minutes.
- Pour into a bowl, cut the taproot portion of the beet off and set aside.
- In a saucepan, combine vinegar, sugar, and peppercorns. Bring to a boil, the reduce to a simmer and cook 2 minutes.
- Layer in jars (I used two 2-cup ones): ginger slices, radishes, beets, carrots, more ginger and remaining radishes. See Photo
- Pour hot brine into the jars over the vegetbales.
- Seal jars and process 20 minutes in a water-bath canner (optional, for dry storage - otherwise keep in the fridge up to 1 month).
People Who Like This Dish 2
- ttaaccoo Buffalo, NY
- choclytcandy Dallas, Dallas
- jo_jo_ba Oshawa, CA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments