Tickle Your Tastebuds: Whisky-Pickled Baby Beets
If you have an affinity for pickles, rest assured that you will definitely not regret making this amazing whisky infused beet pickle. As to why you would love it, it is because the beets not only become tender but attain a choppy texture. While using ingredients like orange, canella (very similar to cinnamon) and clove complement the earthiness of the beets, the bourbon accentuates the complexity and rounds out the tartness of the vinegars.
- 2 lbs baby gold beet
- 2 lbs baby red beet
- 1 thinly sliced onion
- 1 cup of granulated sugar
- ½ cup honey
- ½ cup bourbon
- 3 cups of rice wine vinegar
- 1 cup of white balsamic vinegar
- 6 cups of water
- 1 tbsp allspice
- 1 tbsp mustard seeds
- 1 stick canella
- 6 cloves
- 3 fresh bay leaves
- 3 sprigs of fresh thyme
- ¼ cup of kosher salt
- Juice and zest of 1 orange
- Whipped ricotta
- Grilled sourdough
Wash the gold and red beets thoroughly and remove the leaves and stems. Boil water in a medium sized crock pot, add a dollop of salt and blanch the beets till the skin begins to turn loose. It should not take more than 15 to 20 minutes if you are boiling them on a high flame. Take the beets out of the pot with a strainer and put them in a container full of ice water. Wait for it to cool down.
Meanwhile in a separate pot, heat the six cups of water and add the salt, sugar, thyme, onion, bay leaves, mustard seeds, cloves, allspice, both kinds of vinegar, canella, and honey to it. When it begins to simmer, add the orange juice and zest.
Now that the beets have cooled down, peel the skin off them. Pour the pickling mixture that you just made over the baby beets and allow it to cool down further. Add the bourbon gradually, ensuring that every beet is coated with it. Refrigerate for two weeks.
Your whisky-pickled baby beets are ready and you can have them with a whipped ricotta dip and sourdough toast.
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