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Rose and Chile Pickled Beets
Red and gold beets cook wrapped in foil separately so their colors stay distinct before going into jars together. The brine combines white wine vinegar with dried rose petals, ground sumac, eight dried New Mexico chiles, and sliced shallot — floral and fruity from the rose, tart and earthy from the sumac, with a slow-building chile heat. Total time runs about 13 hours including the full overnight chill. Serves 20 as a condiment — layer them into sandwiches or scatter over grain bowls.
Equipment
- Stovetop
- Saucepan
- Dutch oven
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 the beets, cut them into quarters (or halves if they are tiny), and place them in a medium saucepan. Add enough water to cover and bring to a boil. Drop a crumpled piece of aluminum foil into the pot. This acts as a barrier and helps keep the red and gold beet colors from bleeding together.
- 2Boil the beets for about 15 minutes until they are easily pierced with a fork.
- 3While the beets cook, wash ten 8-ounce jars and their lids with hot, soapy water. Fill a large pot with water and bring it to a rolling boil. Ensure the pot is tall enough to allow at least 2 inches of water above the jars. Carefully lower the glass jars and the metal rings into the boiling water to sterilize them. Place the flat lids into a separate heatproof bowl.
- 4Drain the tender beets, reserving 1 and 1/3 cups of the cooking liquid.
- 5Use 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. Transfer the metal rings into the bowl with the flat lids, then ladle enough boiling water over them to submerge the pieces.
- 6Pack the cooked beets evenly into the hot jars. Add the thinly sliced shallot and tuck one or two small beet greens into each jar.
- 7Combine 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. Simmer the mixture, stirring constantly until the sugar and salt dissolve entirely.
- 8Carefully pour the hot brine into the packed jars, leaving exactly 1/4 inch of space at the top. Wipe the jar rims with a clean, damp towel. Any sticky residue will prevent the lids from sealing properly. Place the flat lids on top and secure the metal rings, tightening them only as much as your thumb and index finger allow.
- 9Submerge the sealed jars back into the large pot of boiling water and process them for 10 minutes.
- 10Carefully 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 to cool and seal.
Notes
- Testing the seal: After 12 hours of resting, check the lids. A properly sealed jar will have a concave, dimpled center that doesn't pop when pressed.
- Storage: Keep fully sealed jars in a dark, cool pantry for up to a year. If any jars fail to seal, store them in the refrigerator and eat within a week.
- Serving: Chill the jars in the refrigerator before opening for the best flavor and texture.
Recipe Details
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