Pickled radishes and golden beets preserve the colors and flavors of these root vegetables with this quick pickling recipe. Not only are the colors beautiful but the health benefits of pickled vegetables are just as great!
Ahh it’s just about that time for farmer’s markets around here to start kicking out some new glorious produce for the Spring. In turn it’s about that time I get serious about preserving and canning. Last year I started focusing on it almost TOO late in the season so I couldn’t capture the complete produce calendar but this year I’m adamant about getting started early.
My friends from the Ball Corporation even hooked me up with the new 2015 Preserving Book last week at the Orgill Show to help me educate myself on the best canning/pickling/preserving techniques. I was totally that person who opened this on the plane for some “light reading”. The people sitting next to me kept looking over to see what I was reading!
The best thing about preserving is turning vibrant and delicious produce into homemade condiments that can last the whole year. Talk about money savings! I want to be able to stock my pantry with an array of goodies without having to purchase specialty condiments. Plus you have the ability to control the amount of sodium and sugar going into the preserves instead of purchasing store canned goods laden with sodium and sugar.
For this recipe, I used the same quick pickling base recipe I used for my Pickled Radish & Bok Choy Slaw.
These pickled radishes and golden beets are the perfect toppers for hamburgers, served as a side salad or even eaten straight from the jar!
- 6 organic small radishes
- 5 small organic golden beets
- 2 cups white wine vinegar
- 2 cups water
- 2 tbsp. sea salt
- 1/2 cup EVOO
- 1 tbsp. freshly chopped oregano
- Black Pepper
- Garlic Salt
- Slice washed radishes and beets into thin slices and place in a bowl.
- In a separate bowl, mix together the EVOO, oregano, garlic salt and a pinch of black pepper and set aside.
- Heat a medium stock-pot on the stove and add the vinegar, water and sea salt.
- Bring to a boil.
- Add the sliced vegetables.
- Cook for 10 minutes.
- Scoop and strain the vegetables out of the pickling liquid.
- Add them into the bowl with the marinated EVOO and mix up.
- Let cool slightly then add into a sterilized pint mason jar.
- Pack in the vegetables then add in the remainder of the marinade with a little pickling liquid until it reaches the top.
- Seal the container tightly.
- Let sit for at least two weeks for best flavor. Basically, the longer it sits the better!
- Make sure to remove the liquid before serving.