In the past two weeks my hobby of pickling has resulted in one job offer, one phone number, two suggested friend dates, and several pickle samplings at various establishments around Baltimore. It’s exciting that my longstanding passion for pickles, now expressed in this blog, has lead to me making new friends of whom share similar interests in preserving and pickling food. In fact, I’m moving to the NH/ME seacoast region in a couple of months. If any of you are aware of any pickle/canning happenings please let me know.
A recent addition to the local pickling scene, Tanner’s Pickles just opened in Remington, literally 2 blocks from my apartment. Not only does the shop feature sampling and sales of their own canned and fridge pickles, they also offer other local food products such as ferments, snacks, ice cream, etc. Inspired by Evan at Tanner’s, these hot kickin’ beets offer a spicy alternative to sweet pickled beets. Enjoy.
- 3 pounds red beets (greens removed)
- 3 cups cider vinegar
- 4 cloves garlic (peeled & sliced)
- 2 Tbsp salt
- 1 Tbsp black peppercorns
- 2 small jalapeño peppers (cut in half lengthwise and de-seeded)
- 1 Tbsp thyme (chopped)
- Preheat oven to 350 degrees F. Place rack in middle of oven.
- Wash and scrub beets.
- Put the beets in a baking dish. Add about 1/4 inch of water, or just enough to cover the bottom of the dish and provide some moisture.
- Cover the baking dish with foil and put it in the preheated oven. Roast the beets for at least 45 minutes or up to an hour. Test for doneness with a small knife -- it should slip right into the thickest part of the beet.
- Remove dish from the oven and allow the beets to cool before handling them. Slice a thin layer off the top and bottom of each beet and remove the peel with your fingers or a small knife.
- Slice into 1/4 inch thick slices.
- Meanwhile, in a large-sized, non-reactive pot, combine vinegar, salt, pepper, hot peppers, and thyme. Bring to a boil. Let simmer on medium heat for 5 minutes.
- Pack beets into prepared (hot and sterilized) jars. Ladle brine and brine ingredients (make sure the jalapeños and thyme get into the jars) into jars leaving approx. 1/2 inch of head space.
- Wipe rims, apply lids and rings (finger tight), then process in a covered hot-water bath for 10 minutes.
- Remove from water and let cool on a folded towel for 12 to 24 hours.
- Let pickle for at least 3 weeks before consuming.