Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Thursday, July 1, 2010
RECIPE: Quick Pickled Beets
Submitted by member Lucas Walker
Walker Quick-Pickled Beets Ingredients: 6 medium-sized beets 6 eggs, hard-boiled and peeled 1 small white or yellow onion, sliced 1/4 c cider vinegar 2 T sugar 1 T pickling spice 1 tsp salt 1 tsp black pepper
Wash the beets well in cold running water. Cut off the pointy root end, but leave the stem end intact. Place the beets in a medium saucepan and fill with enough water to cover. Add the vinegar, salt & pepper, and pickling spice. Bring to a boil, reduce heat and let simmer, covered, for 40-50 minutes or until beets are tender. (This is a good time to prepare the eggs, if you don't have hard boiled eggs just sitting around.)
Using a slotted spoon, place beets in a colander but reserve the liquid. Use running water to cool the beets. While they are cooling, stir the sugar into the warm beet juice, and allow it to cool as well. Once the beets are cool enough to handle comfortably, you can cut off the stems and slip off the skins. Slice into rounds and place in a large sealable container with the onions and eggs. When the beet juice is no longer hot, pour it into the container. Stir gently, and make sure the eggs are completely submerged in the brine... this will allow them to develop an even, deep red color. Refrigerate for at least a day before serving to allow the onions to mellow and the eggs to color, and the beets to flavor.