Pickled Beets, Two Ways
I have not yet fully established my love and passion for pickling. And by pickling, I mean lacto-fermented pickles. Yes, it's totally fun to do a quick pickling project, but the process of a simple brine converting tasty veggies into a sour colony of bacteria is fascinating to me for some odd reason or another.
I've been pickling veggies and all kinds of edible goods since before I could remember. My grandmother was an avid pickler and preserver, constantly filling our garage shelves with giant Ball mason jars -- mostly comprised of green beans and carrots. I still have a friend to this day who raves about those carrots and I owe her a jar, 15 years later.
Anyways, I grew up pickling things and the love only grew as I got older. Reading Sandor Katz's Wild Fermentation was a life-changer. I've read a lot of literature about pickling, but reading that book was the first time I understood that fermenting food didn't have to be so complicated and strict.
I believe there is a stigma about fermentation that drives a lot of people away. I think a lot of folks are intimidated about the complicated, sterile processes that are involved and that everything has to be perfect in order to have success. At least in my experience, this is what I've seen deter people away. That, and the length of time and patience.
However, it couldn't be more of a contrast. And if you're willing to go through a little trial and error and the occasional defeat, then it's really the easiest thing you could do for your kitchen pantry. If you have salt water, a seal-able jar, and some time, then you're already good to go!
The base reason why I like to lacto-ferment as opposed to quick pickle is because it's definitely more nutritious and beneficial to us. Pickling in a vinegar brine merely preserves the vegetable in it's given state; lacto-fermentation develops over time and accumulates a community of bacteria that are good to our bodies, while simultaneously warding off the bad bacteria. The lactic acid found in pickles after fermentation is good for our digestion, as well as a myriad of other health related reasons. Different ferments have different nutrients and benefits, such as kombucha, which creates B vitamins, something that is really difficult for vegans to find in their every day diet.
The most important reason to me why I choose to pickle my food this way is because it's immensely more fun and interesting. The process of transforming one thing into something completely different, and simultaneously delicious is completely amazing to me.
I included these recipes for pickled beets because I noticed that a majority of the recipes on the internet only had basic vinegar-brined beets. There were very few clear and concise recipes for a lacto-fermented beet that was either raw or cooked, so I decided to do it myself, both ways. I've never pickled cooked beets before, only raw, so I loved the idea of this experiment. Not to mention, we got incredible and gorgeous chioggia beets from the market's farm and I couldn't think of a better destiny for them.
Cooked Pickled Beets
Makes one pint jar
3 medium sized beets -- chioggia, red, or golden varieties
2 bay leaves
1 tbsp mustard seeds
2 cloves garlic
2 tbsp salt
Fill a pot with 1" of water and place over high heat. Insert a steam basket into the pot (no worries if not using one), then place the beets in the steam basket and cover with a lid.
Once brought to a boil, reduce to simmer and let steam for 20 minutes, no more. Don't worry if not cooked all the way through -- they will soften more during the pickling process. Once finished steaming, remove from stove and set aside to cool briefly.
When cool enough to touch, slice into 1/4" rounds -- it doesn't have to be perfect.
In a small bowl, dissolve the salt in 1 cup of hot water -- I used the hottest water that my sink could dispense.
Start assembling the pickles by inserting the rounds of beets in a wide-mouth 16oz mason jar. After placing a few rounds in, pour some of the salt solution in to cover the beets. Continue these steps until the mason jar is filled to the top, then top off with the cloves of garlic, bay leaves and mustard seeds. If needed, fill with more salt brine so there is a as little oxygen as possible between the beets and jar lid.
Place the lid on and screw tightly. Label with a piece of tape the name and date of the pickles, then set aside in a cool, dark place.
After a few days, unscrew the lid to release built up carbon dioxide, then screw back on securely. Let ferment for about a month, periodically unscrewing the lid to release more carbon dioxide built up by the fermentation process.
The pickles are ready when the salt solution has completely converted to lactic acid. This means that the pickles are no longer salty, but sour and bubbly instead.
When at desired sourness, store jar in the refrigerator for indefinite amount of time, really.
Raw Pickled Beets
makes one pint jar
3 medium sized beets
2 tbsp salt, plus 2 more
2 bay leaves
2 cloves garlic
1 sprig dill
Begin by thinly slicing the beets in rounds -- try to cut as thinly as possible.
In a large bowl, dissolve 2 tbsp of salt in warm water, then add the beets slices. Make sure they are fully submerged, then cover with a towel and let sit for 1-2 days.
After enough time has elapsed, drain and rinse the beets multiple times. In the same bowl, dissolve 2 more tbsp salt. Start to layer the beets in the mason jar, being sure to tuck in the garlic, dill, and bay leaves in between layers. As you tuck in the other ingredients, also alternate filling with the salt solution little by little, just like in the previous recipe.
Pack everything tight and fill to the top with more brine. Seal loosely so air can escape, then store in a cool dark place where you can remember to check on it periodically, just as before.
Beets are ready when the liquid begins to bubble and starts tasting tart, 3 or so weeks.
