Sherry Pickled Beets
Uses from Broad Wing Farm Share: Gold/Chioggia Beets
Shopping List: large Red Onion, bunch Fresh Thyme, Sherry Vinegar, Kosher Salt, Maple Syrup
Special Equipment: Tempered (heat resistant) 1 qt or pint-sized jars with screw on lid
All beets from share | Cleaned, (save the greens for your next salad!!) cooked, & peeled. Cook in your favorite manner, steamed, boiled, roasted, all will take about the same amount of time, 20-40 minutes. 1 large Red Onion | Cut in half, then into thick slices½ bunch Fresh Thyme | cleaned, sprigs left whole1 cup Sherry Vinegar | 1 tbsp Kosher Salt |½ cup Maple Syrup | ½ cup Water |
Cut cooked & peeled beets into thin slices. In jars, alternate layers of beet & onion slices. When 1/3 jar has been filled, slide in the sprigs of thyme to the sides of the jar, bottom end to the bottom of the jar, leafy ends at the top. Continue filling jars with beets/onion, leaving about a 1 inch at the top of the jar.
In a small non-reactive pot, bring all other ingredients to a boil. Be sure syrup is incorporated & salt dissolved with a quick whisk, remove from heat.
Carefully pour hot liquid into jars. When cool, screw cap on tightly & allow to sit in fridge for at least 7 days before serving.
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