Quick pickled beets

While we delve into the world of pickles, one of the most favoured vegetables is beets. They are bright on the table, and their deep, earthy-sweet flavour adds to the pickles. I have seen them served in Persian, Eastern European, and US versions paired with spicy and other herby components.

These pickles are simple to make and in flavour. The crunchy beets are naturally sweet and have absorbed a tart spiciness from the pickling juices. Because of their acidic nature, these pickles can be used as a side for grilled meats but also go well with a cheese plate or a Mediterranean appetizer platter. No matter how you serve them, they will disappear fast.

I absolutely love this cookbook for the diversity of dishes, flavours and fun, casual style. The recipes from this cookbook are quite unique, and I should cook from this cookbook more often. Eva is a photographer, educator, 2x cookbook author, stylist, avid gardener, and the gal behind the food + lifestyle blog Adventures in Cooking. She is based in the lush forests of the Pacific Northwest, where her work is inspired by the beauty of nature, soft light, and simple, seasonal living. This book also highlights the unique style and cuisine of the American North West, Portland, the region, which is fresh, beautiful cuisine that is foraged and amazing.

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Ingredients:

1 cup white vinegar

1-2 shallots, thinly sliced

1 teaspoon salt

10 black peppercorns

1/2 teaspoon sugar

1/2 teaspoon red pepper flakes

2 beets

Cut the tops off the beets and peel them. Cut the round edges off for a neat salad so you have a square beet. Cut the square into thin batons.

Mix all the ingredients in a small pot and bring to a boil. Cook the beets fr 2-3 minutes. You want the beets blanched but not soft.

Remove and cool. Taste the liquids for acid and sweetness. Put into a glass container and seal well. Pickle for 3 days or more. Toss the beets every day for the first week.