Imen Dridi Alton Brown’s Pickled Beets consist of roasted beets and seasonings in a tangy sweet-sour brine that is prepared in 1 hour and 48 minutes and complements a variety of dishes.
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💜 Why You’ll Love This Pickled Beets Recipe:
- Unique Flavor Profile: Tangy vinegar blend complements the earthy sweetness of beets.
- Homemade Goodness: Control over ingredients and freshness yields superior taste.
- Make Ahead: Prepare a batch for convenient, ready-to-eat enjoyment anytime.
❓ What Is Alton Brown’s Pickled Beets Recipe?
Alton Brown’s Pickled Beets is a flavorful blend of roasted beets, shallots, and rosemary, pickled in a sweet-sour brine for a delightful culinary experience.
🧅 Alton Brown Pickled Beets Ingredients
- 2 pounds medium beets, cleaned with 1-inch stem remaining
- 2 large shallots, peeled
- 2 sprigs fresh rosemary
- 2 teaspoons olive oil
- 1 large red onion, thinly sliced
- 2 cups tarragon chive vinegar
- 1 1/2 teaspoons kosher salt
- 1/2 cup sugar
- 2 cups water
🥣 How To Make Alton Brown Pickled Beets
- Bring the oven temperature up to 400ºF.
- Put the beets, shallots, rosemary, and olive oil in a large bowl and toss to combine.
- Roast, covered in a heavy-duty aluminum foil pouch, for around 1 hour, or until a paring knife can be inserted into the beet with little resistance. Drain the rosemary and shallots.
- Peel the roasted beets before cutting them into thin slices. Layer the onion and sliced beets alternately in two 1-quart jars.
- Bring to a boil in a 2-quart saucepan the vinegar, sugar, salt, and water. Take it from the heat and pour it over the beets.
- Let the jars cool for 2 hours at room temperature after tightly sealing the lids. Let it sit in the fridge for a minimum of 3 days before you eat it.
💭 Recipe Tips
- Use Fresh Ingredients: Optimal flavor comes from fresh beets, shallots, and herbs.
- Uniform Slicing: Ensure even slicing for consistent texture and pickling.
- Proper Sealing: Secure jar lids tightly to maintain freshness and flavor.
- Patience is Key: For the best taste, allow the pickled beets to marinate in the fridge for at least 3 days.
🍔 What Goes Well With Pickled Beets?
These pickled beets combine excellently with savory meals like grilled chicken or salmon, goat cheese, mixed Greens salad, charcuterie board, roasted vegetables, and cheeseburger.
🎚 How To Store Leftovers Pickled Beets?
- In The Fridge: Keep leftover pickled beets in airtight jars in the refrigerator for up to 1 month.
- In The Freezer: Freeze leftover pickled beets in freezer-safe containers for up to 6 months. Leave to thaw in the fridge overnight before using.
🥵 How To Reheat Leftovers Pickled Beets?
- Stove: Warm pickled beets gently in a small pot for 3 minutes over low heat until heated.
- Microwave: Heat pickled beets in a microwave-safe dish for 2 minutes stirring occasionally until warmed.
FAQs
Do you have to peel beets for pickling?
Yes, it’s recommended to peel beets for pickling after they cool, peel and discard the skins for optimal texture and flavor.
Is it necessary to water bath pickled beets?
Yes, for safe preservation, pickled beets should undergo processing in a boiling water bath or atmospheric steam canner.
Is it OK to drink the juice from a jar of pickled beets?
Yes, it’s generally safe to drink the liquid from a jar of pickled beets, as it’s essentially flavored vinegar brine.
Why are my pickled beets too vinegary?
To balance the vinegar flavor in pickled beets, reducing the sugar further may result in a less sweet but still tangy taste.
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Alton Brown Pickled Beets Nutrition Facts
Amount Per Serving
- Calories 148
- Total Fat 0.2g
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 338mg
- Potassium 261.1mg
- Total Carbohydrates 37g
- Dietary Fiber 1.8g
- Sugars 25g
- Protein 1.8g
Alton Brown Pickled Beets
Description
Alton Brown’s Pickled Beets consist of roasted beets and seasonings in a tangy sweet-sour brine that is prepared in 1 hour and 48 minutes and complements a variety of dishes.
Ingredients
Instructions
- Bring the oven temperature up to 400ºF.
- Put the beets, shallots, rosemary, and olive oil in a large bowl and toss to combine.
- Roast, covered in a heavy-duty aluminum foil pouch, for around 1 hour, or until a paring knife can be inserted into the beet with little resistance. Drain the rosemary and shallots.
- Peel the roasted beets before cutting them into thin slices. Layer the onion and sliced beets alternately in two 1-quart jars.
- Bring to a boil in a 2-quart saucepan the vinegar, sugar, salt, and water. Take it from the heat and pour it over the beets.
- Let the jars cool for 2 hours at room temperature after tightly sealing the lids. Let it sit in the fridge for a minimum of 3 days before you eat it.
Notes
- Use Fresh Ingredients: Optimal flavor comes from fresh beets, shallots, and herbs.
Uniform Slicing: Ensure even slicing for consistent texture and pickling.
Proper Sealing: Secure jar lids tightly to maintain freshness and flavor.
Patience is Key: For the best taste, allow the pickled beets to marinate in the fridge for at least 3 days.
