1 / 1
Rose and Chile Pickled Beets
These jewel-toned red and gold beets are preserved in a unique brine of dried rose petals, ground sumac, and New Mexico chiles. The combination creates a complex flavor profile that balances earthy sweetness with gentle heat and floral notes. A clever foil trick during the boiling process keeps the distinct colors of the beets from bleeding together. Serve these tender, tangy pickles on a cheese board, toss them into salads, or layer them into sandwiches for a bright, spiced crunch.
Ingredients
- 3¼ pounds (1.5 kg) small beets (red and gold), plus any tiny, tender beet greens
- 1 large shallot, thinly sliced
- 2⅔ cups (640 ml) white wine vinegar
- 1⅓ cups (270 g) granulated sugar
- 4 teaspoons fine sea salt
- 2 teaspoons dried rose petals
- 1½ teaspoons ground sumac
- 8 dried New Mexico chile peppers
- 2 bay leaves
Instructions
- 1Peel and quarter the small red and gold beets, halving any particularly tiny ones. Place them in a medium saucepan, cover completely with water, and bring the pot to a boil.
- 2Drop a crumpled piece of aluminum foil into the boiling water to help prevent the red and gold colors from bleeding into one another.
- 3Boil the beets for about 15 minutes until they are easily pierced with a fork.
- 4Wash ten 8-ounce jars along with their lids using hot, soapy water.
- 5Select a large pot that can hold all the jars without them touching, ensuring it is tall enough to allow at least 2 inches of water above the jar tops.
- 6Fill this large pot with water and bring it to a rolling boil. Gently lower the glass jars and the metal rings into the water to sterilize them while the beets finish cooking.
- 7Place the flat lid pieces into a separate heatproof bowl.
- 8Drain the tender beets, making sure to save 1 and 1/3 cups of the cooking liquid for the brine.
- 9Use tongs to carefully remove the hot jars from the boiling water, leaving the pot boiling. Set the jars on a clean kitchen towel draped over a baking sheet.
- 10Transfer the metal rings into the bowl containing the flat lids, then ladle enough boiling water over them to submerge the pieces.
- 11Pack the cooked beets evenly into the hot jars. Add the thinly sliced shallot and tuck one or two small beet greens into each jar.
- 12Combine the reserved beet liquid, white wine vinegar, granulated sugar, fine sea salt, dried rose petals, ground sumac, dried New Mexico chiles, and bay leaves in a small saucepan.
- 13Simmer the mixture, stirring constantly until the sugar and salt dissolve entirely. Carefully pour the hot brine into the packed jars, leaving exactly 1/4 inch of space at the top.
- 14Wipe the jar rims with a clean, damp towel. Place the flat lids on top and secure the metal rings, tightening them only as much as your thumb and index finger allow.
- 15Submerge the sealed jars back into the large pot of boiling water and process them for 10 minutes.
- 16Carefully lift the processed jars out of the water and set them back on the towel-lined baking sheet. Let them rest undisturbed for 12 hours.
- 17Inspect the jars after 12 hours to confirm the lids have sealed. A properly sealed lid will have a concave, dimpled center.
- 18Transfer any unsealed jars to the refrigerator to eat within a week, and place the fully sealed jars in a dark pantry for long-term storage.
- 19Chill the beets in the refrigerator after breaking the seal on a jar.