I have a very deep, intimate relationship with beets, including a beet tattoo on my arm. As a lifelong lover of pickles and everything acid, this recipe is in heavy rotation at the restaurant and in my home. The brine is simple — accented with the unusual addition of cinnamon, which adds a warm richness — and the pickles live in the fridge, so there’s no need for a full canning process.
Wine pairing: The beets pair nicely with a fruitier white, like Sauvignon Blanc, and could also be fun with a skin-contact (orange) wine.
Note: The beets can be eaten after chilling for two hours, but are better the longer they sit. They will keep in the fridge for up to two months.
From the book SECOND GENERATION by Jeremy Salamon. Copyright © 2024 by Jeremy Salamon. Reprinted by permission of HarperCollins Publishers.
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Peel the beets? First before boiling?
You peel the beets after boiling them, once they’re cool enough to handle.
Can you process the beets in a water bath? 10 minutes?
We haven’t tested this in a water bath but please let us know how it turns out if you do.