Beet, Carrot, and Apple Slaw- Putting Up with ErinBeet, Carrot, and Apple Slaw- Putting Up with Erin

If you read my bean post earlier this week you know that I attempt to never put up the same exact pickled thing twice. Several weeks ago, I was asked by a local journalist if I would be willing to do a pickling photo shoot/interview supplying my favorite canning recipe. Fresh out of the last jar of my pickled beets and wanting to showcase a recipe that I was confident with, I considered playing it safe and just reusing my Kickin’ Pickled Beet recipe. Oh! Their flavor, their crunch, and their pickle goodness… I went back and forth on whether to breakdown and remake one of my own recipes, but I’m glad to say that I remained strong and resisted that urge… My name is Erin and I am a pickle addict… As an alternative, I decided on this beet, carrot, and apple slaw recipe, which I’m actually very excited about (though my want for a spicy pickled beet is currently 10). In addition to the 2 pounds of beets that I already had from Wake Robin Farm, I acquired several more pounds of this ruby root veggie from Jeff of Orange Circle Farm at last months’ Seacoast Food Swap. I ended up going with organic pink lady apples for this slaw recipe as I was interested in a sweeter end product.


Speaking of the food swap, the August Swap is a happening next Sunday at Emery Farm in Durham, NH. I am currently in the “crap what can I make in mass amounts before next weekend?!?” mode. Canned vinegar pickles are obviously out as they would need to sit for an additional 2 weeks before consumption. I could do a jam or jelly, but blueberries are winding down here in NH, I’m considering a relish or perhaps another whole grain beer mustard.. hmmm, decisions… I’ll keep you posted on what I come up with. If you’re interested in attending the August or a future food swap, shoot me an email for more details.

Beet, Carrot, and Apple Slaw- Putting Up with ErinBeet, Carrot, and Apple Slaw- Putting Up with Erin

Beet, Carrot & Apple Slaw

Yield: 6 pints


  • 4lbs beets
  • 3 cups carrots
  • 3 sweet apples
  • 3 tbsp thyme (finely chopped)
  • 2 Tbsp pickling/sea salt
  • 6 tsp whole peppercorns
  • 4 cups apple cider vinegar
  • 4 cups water


  1. Shred or matchstick cut your beets, carrots, and apples. Combine in a large bowl.
  2. In a medium-size, non-iodized pot, combine vinegar, water, and salt. Bring to a boil.
  3. To each sterelized jar add 1 tsp of peppercorns and 1/2 Tbsp of thyme. Pack slaw ingredients into each jar leaving approx. 1/2 inch headspace.
  4. Pour hot brine over the contents of each jar leaving 1/2 inch headspace. Remove air bubbles by sliding a knife or chopstick around the edge of the jar.
  5. Wipe rims, then apply lids and rings (finger tight). Process in a hot water bath for 10 minutes. Remove from hot water bath, and let jars cool undisturbed atop a folded towel for at least 12 hours.
  6. Let jars sit in a cool dry place for 3 weeks before consuming.

4 responses to Beet, Carrot, and Apple Slaw

  1. Hi,
    I have never cooked beets before and this recipe looks awesome. Should the beets be cooked or peeled first? or just peeled?

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