I used to hate beets. No joke, for years I refused to eat them. The funny thing is, my incredibly picky brother, Eytan, was the one who finally convinced me to try them pickled, and voila! Now I just can’t get enough of beets–raw in salads, roasted, poached, braised, and best of all–pickled!
Some of you may know that I lost my brother to suicide earlier this summer. This recipe is for him. I don’t think I’ll ever eat another beet without thinking about him. But it’s not sad–I chuckle every time I think about the fact that he wouldn’t eat cabbage, parsnips, turnips, rutabaga, cooked carrots, or any kind of beans…but he loved beets 🙂
I wanted crunchy pickled beets so I left them raw, but if you prefer a softer beet, you can blanch them before adding them into the mason jars. I also like a sweet pickle that still has a pretty hefty vinegary bite, so feel free to reduce the amount of sugar, or use a more mellow vinegar like rice vinegar for a softer bite.
I threw the tarragon in here on a whim since I had some in the fridge, and I was really happy I did. It’s a subtle flavor, but really blends well with the sharp garlic and lemony coriander. 2 weeks in the fridge and these beets are so beautifully pink, crunchy, spicy, and honestly just plain delicious 🙂
Garlic & Tarragon Pickled Beets
1 Tbsp yellow mustard seed
1 tsp brown mustard seed
1 tsp whole coriander
1 cup white vinegar
1 cup apple cider vinegar
2 cups water
1 cup sugar
2 tsp sea salt
2 large beets
2 sprigs tarragon
4 garlic cloves, peeled
- In a large skillet, toast mustard seeds and coriander over medium-low heat, careful not to let them burn, 2-3 minutes.
- In a small saucepan, heat vinegars and water. Dissolve sugar and salt. Add spices and bring to a boil.
- Peel beets and cut into preferred shape (I did matchstick, but you can do chunks, slices, quarter slices, etc. Just make sure they’ll fit into your mason jars).
- Divide beets, tarragon and garlic between 2 large or 4 small mason jars. Pour vinegar mixture until beets are just covered.
- Tightly seal jars and allow to sit in the fridge at least 2 weeks.
Grand total: $11.36 (vinegar, spices & tarragon would make 4-5 batches)