腌甜菜用新鲜的姜A simple pickling recipe with astounding results!

腌甜菜用新鲜的姜

每当我在食谱上工作时,我的重点就是在我烹饪的成分中哄骗尽可能多的味道......这些冰箱泡菜真的与味道爆发!

The beets are kept raw for maximum crunch

在这里,原料甜菜切片超薄,腌制新鲜的姜,烤的香菜种子和整个胡椒。因为这些泡菜没有以任何方式煮熟,甜菜保留了他们的脆脆的纹理 - 使它们不仅仅是超级美味,而且对口感令人难以置信地刷新。

Make a batch, then enjoy for weeks to come

只需几分钟即可组装泡菜,他们会愉快地住在冰箱里几周。(在一瞬间的通知手上让他们在手边是一种快乐!)他们可以激怒沙拉和三明治,并制作一个美味的调味品。但它们也像手指食物或蚕食品一样美味。opebet新闻c无论哪种方式最终为他们服务,我知道这些多彩和美味的泡菜会刺激你。

腌甜菜用新鲜的姜

这是更美味的泡菜

腌制花椰菜用新鲜的姜黄和咖喱叶

Pickled asparagus with pink peppercorn and mustard seeds

用新鲜的百里香腌制青葱

永远不要错过食谱...加入我的邮件名单!

腌甜菜用新鲜的姜

1 1/2 cups (without the pickling juice)
active time:20分钟

  1. 1 lb (455 g) red, pink or golden beets (6 small)
  2. 1盎司(30克)新鲜姜根
  3. 1 cup Champagne vinegar
  4. 1/2 cup spring water
  5. 1/2杯有机糖
  6. 1 tablespoon coriander seeds – toasted (see Viviane’s tip)
  7. 1茶匙整个黑胡椒
  8. 1 teaspoon sea salt
  1. 1-quart (32 oz) (95 cl)wide-mouth MasonorWeck jar

  1. Step 1:Peel the beets. Using amandoline那slice the beets crosswise in paper-thin slices (1/16″). Place the beet slices in the Mason jar and set aside. Peel the ginger root. Again using the mandoline, slice the ginger in paper-thin slices (1/16″). Place in a small bowl and set aside.
  2. Step 2:将醋,水,糖,香菜种子,胡椒,盐和切片姜放在中等平底锅中。在中高温下煮沸,偶尔搅拌。一旦沸腾,减少热量和快速煮沸1分钟。从加热中取出并将热混合物倒在甜菜切片上。将甜菜向下推动,以便它们浸入热液体中,然后将罐子放在一边以冷却至室温。一旦冷却,将罐子密封并冷藏至少24小时,最长为1个月。为了服务,将酸洗的甜菜切片放入筛子中以排出,然后放在纸巾上以除去多余的液体。

Golden beets

viviane.’s tip
  1. 敬酒香菜种子会加剧他们的味道,所以这是一个有价值的一步。幸运的是,它只需要几分钟才能做到这一点!
  2. Heat a small heavy-bottomed frying pan over medium-high heat. Add the coriander seeds and cook until they turn a darker shade and are fragrant – about 2 minutes – shaking the pan continuously and taking care not to burn them. Transfer to a bowl… and voilà!

腌甜菜用新鲜的姜

pickles甜菜ginger

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16评论

  • 回复 马丁 September 30, 2017 at 8:54 am

    Hi Viviane, I am a newbie pickler. The community garden near me just produced a load of beets so think I’ll try your recipe. Feels like the result should have some delicate flavours (which is not something I usually associate with pickles), so am looking forward to trying them. Am hoping to keep the result and some other ‘experiments’ for Christmas dinner (if they prove successful). Do you know how long the results will keep? Is one month the maximum for beets prepared this way?

    • 回复 viviane.Bauquet Farre 2017年10月1日晚上5:28

      嗨马丁,非常感谢您的评论。是的,这些泡菜的味道很细腻,甜菜有一个可爱的嘎吱嘎吱。为了更精细的味道,一定要使用一个优质的醋,一个不是太苛刻的醋。至于将泡菜保持超过1个月。在冰箱里,我一直保持着矿井。但由于食品安全始终是我的opebet新闻c首要问题,我会说坚持1个月。幸运的是,甜菜全年都在季节(即使在农民市场),那么你应该能够在12月初为您的圣诞晚餐制作这些泡菜。最后但并非最不重要的是,当我批量批量时,他们会快速!玩得开心,让你的泡菜让我知道他们是如何结果的。

  • 回复 deb | Eastofedencooking. February 2, 2016 at 10:15 pm

    欢迎来到加利福尼亚!你挑选了这个庞大的州的美丽部分!

    我最近一直在甜菜上,他们为冬季沙拉添加了如此多的风味和颜色。我真的很喜欢腌制甜菜的想法,让他们在一周晚些时候为沙拉做好准备,很棒!

    • 回复 viviane.Bauquet Farre February 3, 2016 at 3:59 pm

      Thank you so much, Deb! We’re over the moon to be finally settled in Northern California. Enjoy these pickled beets… I’m totally addicted to them!

  • 回复 邦妮 2015年5月29日晚上7:20

    香槟醋可以用白色的香醋替代,还是太强大?

    • 回复 viviane.Bauquet Farre May 30, 2015 at 8:47 pm

      嗨Bonnie,我建议用香槟醋用白葡萄酒醋。白色的醋甘蓝醋在它们的强度下变化很大。最好使用耐醋来用于这个配方。请享用!

      • 回复 邦妮 June 1, 2015 at 7:38 pm

        谢谢!它将是香槟醋。我会收集我的成分试试这个。

        • 回复 viviane.Bauquet Farre 2015年6月3日11:44

          You are most welcome, Bonnie. Let me know how it turns out and have a great time making your pickles!

  • 回复 Liz 2015年3月27日在晚上10:05

    My mom would can the beets harvested from our family’s garden—such a heavenly treat. But since I’m not into canning, I love this pickling method that doesn’t require any special equipment. I’d need one jar of yellow and one of red! Then I’d make another batch of each

    • 回复 viviane.Bauquet Farre March 28, 2015 at 9:22 pm

      I’m there with you, Liz! What I love most about this pickling method is that the beets don’t cook at all… so they preserve all their crunchiness and fresh taste. Yum!

  • 回复 Kelsey @零食松鼠 March 27, 2015 at 8:26 pm

    爱腌甜菜,这些都很棒!

  • 回复 Micha. March 27, 2015 at 7:46 pm

    can the sugar be skipped?

    • 回复 viviane.Bauquet Farre March 28, 2015 at 9:21 pm

      Micha,我恐怕不是......如果你跳过糖,你的泡菜将是非常难的。请记住,您不会消耗任何酸洗液体,并且根本不会消耗非常多的糖。我甚至建议在纸巾上排出泡菜以取下多余的液体。

  • 回复 Angie@Angie's Recipes 2015年3月27日在晚上7:21

    我真不敢相信我从来没有腌蜜蜂ts! The golden and pink beets are so beautiful.

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