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



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





Pickled asparagus with pink peppercorn and mustard seeds




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!



You Might Also Like


  • 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


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



    • 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


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


      • 回复 邦妮 June 1, 2015 at 7:38 pm


        • 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


  • 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


  • 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.

  • 答复邦妮Cancel Reply