The Sauce: Tarragon Pickling Sauce – Briny tarragon pickling juice infuses a hint of herbs in these pickled beets.
‘Great Sauces Transform Good Food into Gourmet’
Each beet has a unique thumbprint. Slice one open and look closely. Imagine a story woven in circular designs. Lean in close enough for the tale to reveal its twists and turns. Notice its defined lines and subtle gradations. Nature grows a masterpiece inside each beet hidden under the earth as it matures enough to harvest.
Slice some roasted beets across the equator to pickle with tarragon brine. Layer them with red onion rings in jars to echo the beet ring designs and colors. Hold in the fridge for a week while the tarragon mingles in every nook and cranny of each slice. The results are worth waiting for especially with Bleu Beet Salad.
You may also enjoy Pickled Corn Coblets, Pickled Jalapeños, Pomegranate Feta Salad, Red Bliss Potato Salad, Vegetable Warfare, Roasted Rosemary Reds, Sweet Potatoes and Apples with Pecans, Beef with Three Color Peppers and Fruit Juice Gelly.
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Recipe: Tarragon Pickled Beets
Prep Time: 10 Minutes | Inactive Time: 7 Days | Cook Time: 5 Minutes | Yield: 4 Pint Jars | Level: Easy
- 8 medium roasted red beets, peeled and sliced
- 1 red onion, sliced in 1/4-inch rings
- 2 cups tarragon vinegar
- 2 cups water
- 1 cup sugar
- 1 Tbsp kosher salt
Special Equipment – 4 wide-mouth pint jars with lids
1 Place the vinegar, water, sugar and salt in a small saucepan and bring to a boil. Remove from the heat.
2 Layer beets and onion rings in a wide-mouth pint jars.
3 Pour the vinegar pickling sauce into the jar until it comes within 1/2-inch of the rim. Tightly screw on the lid and refrigerate for 1 week. Keeps in the fridge for several months.
Once these beets stand in the fridge for a week they’re ready to eat. They keep in the fridge for a couple of months.
Serve on a tossed green salad.
Serve a slice on a burger.
Serve on a vegetable tray.
Use in Bleu Beet Salad.
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Inspiration – Helen Horton
Cook with Sauces
Tarragon Pickled Beets
Written by Helen Horton
Photography and Styling by Helen Horton
Updated: September 22, 2013