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Red Wine Pickled Beets

Source of Recipe

From "The Bourbon Country Cookbook" by David Danielson


Recipe Introduction

"You may have despised those pickled beets they used to serve in elementary school. But this is a new and decidedly more delicious twist on an old favorite. Serve them as a salad or side or brighten up your charcuterie plate with these deep-maroon beauties."

List of Ingredients

â—¦ 9 medium red beets (3 pounds)
â—¦ 3 tablespoons olive oil
â—¦ 3 teaspoons kosher salt
â—¦ 1 ½ cups red wine
â—¦ 2 cups red wine vinegar
â—¦ ½ cup freshly squeezed orange juice
â—¦ ½ cup packed light brown sugar
â—¦ 1 teaspoon whole black peppercorns
â—¦ 2 whole cloves
â—¦ 3 rosemary sprigs
â—¦ 6 thyme sprigs


Recipe

Preheat the oven to 400° F.

Place three of the beets on a large piece of aluminum foil. Add 1 tablespoon of the oil and 1 teaspoon of the salt. Wrap up the sides of the foil to form a package of the beets. Repeat with the remaining beets, oil, and salt to make a total of three packages.

Bake the packages for 1 to 1 ½ hours, until the beets are fork-tender. Once cool, peel and cut the beets into 1-inch cubes and divide equally among three quart-size jars.

In a medium saucepan over medium heat, combine the wine, vinegar, orange juice, brown sugar, peppercorns, and cloves. Bring to a boil, stirring occasionally, until the sugar is dissolved. Reduce the heat to low and add the rosemary and thyme. Pour the liquid over the beets in the jars.

Let the mixture cool. Cover and store in the refrigerator for up to 2 months.

Makes 3 quarts