Sometimes I have moments in which I realize that I am rapidly turning into an 89-year old obstinate Hungarian grandmother.
These moments happen more often than I like to admit.
For instance, I sometimes dream of owning chickens in my own backyard. This is weird, because we actually had chickens in my backyard when I was a kid, and they are disgusting. They stink, they peck each other to death, and they lay delicious brown eggs every day. I want them.
I also sometimes wish I could wrap a giant scarf around my head instead of doing my hair. Not in the movie star, big sunglasses kind of way, but in the gingham, burlap sack dress, and bare feet kind of way.
The clincher was when I woke up this morning craving pickled beets. What self-respecting 20-something year old with a closet full of pretty dresses and high heels craves beets, much less of the pickled variety? My complete transformation appears inevitable.
You can just call me nagyanya (“grandmother” in Hungarian).
Spicy Pickled Beets (adapted from this recipe)
- 1 1/2 lb beets (I actually had just a smidgen over a lb)
- 1 large onion (though I used 1 large and an old baby one)
- 1/4 C sugar
- 1/4 C red wine vinegar
- 1/4 C white vinegar (feel free to experiment with types of vinegar or just use 1/2 C of one variety)
- 1/4 t black peppercorns
- 1/8 t ground cloves
- 1/4 t ground allspice
- 1 t dill seeds
- 1 t salt
First, wash and roast the beets. Preheat the oven to 400 degrees, wrap the beets tightly in foil, and roast until they are soft (a good test is if they can easily be pierced with a wooden skewer). This should take about an hour.
Meanwhile, chop the onions (I made half rings, about 1/8-1/4″ thick), and cover with boiling water. Let it sit for ten minutes, then drain and allow to cool. This should take out some of the bite of the onions without having to cook the whole mixture together.
Combine 3/4 C boiling water with the sugar and stir until dissolved. Add the vinegars and remaining seasonings: salt, peppercorns, allspice, cloves, and dill. Set aside.
Once the beets are roasted, peel them (an easy trick is to use a dry paper towel to slip the skins off) and slice them. Layer them with the onions in a large enough jar, and pour the vinegar mixture over the top.
Place the jar in the fridge and allow it to sit for at least a day until eating.
I hate when my pickled beet cravings have to wait a day to be realized. And no, I’m not pregnant–just weird.
The original recipe says that this can most likely be stored “forever”, but I wouldn’t try that. With the sugary, salty brine, though, it’ll probably come pretty close.
I’m excited to try these on sandwiches, in salads, and probably just plain. Remember? I’m weird.
Plus, how can you not love the sweet and sour taste of pickled beets?
Pickling things (especially without the trouble of canning them, since I’m just making one jar and keeping it refrigerated) is a perfect way to keep items from my CSA box from going bad. Expect to see a lot more pickled goodies in the future. And possibly some jams. Jellies. Compotes.
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Heidi @ Food Doodles
June 15, 2011 at 11:33 am (UTC -4) Link to this comment
Oooh, I love pickled beets! And it’s weird because I don’t like regular pickles. But I love pickled beets, just plain out of the jar
My recipe used a little bit of anise and that’s really yummy too 
Yours look gorgeous, I love that color 
Erin
June 15, 2011 at 2:04 pm (UTC -4) Link to this comment
Yum. I want that whole jar RIGHT. NOW.
Christmas?
Lauren Zietsman
June 15, 2011 at 2:21 pm (UTC -4) Link to this comment
that could EASILY happen
lexy3587
June 15, 2011 at 2:18 pm (UTC -4) Link to this comment
That looks super-tasty. Except that we’re very into canning (tomatoes, jam, salsa, hot sauce…) in my family, so I might just have to make a massive batch and boil-seal them for a rainy (or craving-y) day. That would be a solution to your cravings being delayed in fulfilment by a day.
Lauren Zietsman
June 15, 2011 at 2:21 pm (UTC -4) Link to this comment
so true! i love canning too, but I only had a few beets from my CSA box that I needed to use up. when my tomatoes are ready, it’s canning time! I also canned mint jelly last year, which was awesome!
tiedwithblue
June 15, 2011 at 6:11 pm (UTC -4) Link to this comment
That looks really good
Love the colors especially…
Love your pictures too
Bobbins of Basil
June 22, 2011 at 4:11 pm (UTC -4) Link to this comment
If I truly wanted these to last forever (or closer to it), would I process it in a boiling water bath, or is that unnecessary since it’s pickled? I always wonder with pickled recipes… I only have one beet from my CSA (I’m sharing with a friend, and we only got two this week), so I might try this with a mini jar… I’m curious for the future, though!
Lauren Zietsman
June 22, 2011 at 8:44 pm (UTC -4) Link to this comment
Yes! Can it the real way with the hot water bath and sanitized jars…the pickling helps preserve things but doesn’t do it all
tharrie
June 23, 2011 at 7:02 pm (UTC -4) Link to this comment
….the best I ever had!!!! Yes – I was the very lucky person to taste this & it is yummy yummy…..
Lauren Zietsman
June 23, 2011 at 8:47 pm (UTC -4) Link to this comment
Anytime I can lure you back
…
Szia Denise Vagyok
August 24, 2011 at 9:03 pm (UTC -4) Link to this comment
When I lived in Budapest and would get these cravings I would go to an indoor market near Erzsebet Hid. The vendor sold the beets by the kilo and I had to come with my own container or carry some home in a knotted plastic bag. I can remember the smell as I entered the market, yummmmm!
I cannot wait to make a batch and see if it tastes the same as my memories!Thanks!
Lauren Zietsman
August 25, 2011 at 12:20 am (UTC -4) Link to this comment
I hope they are!
anardana
October 23, 2011 at 5:28 pm (UTC -4) Link to this comment
Great photos! Thanks!
Torrie
March 11, 2012 at 11:50 am (UTC -4) Link to this comment
I love beets but actually havent cooked with them or made them myself so Im super excited to try this. Ive always stuck to what other people have made or the dish with beets in it on the resturaunt menu. I was cracking up reading this… I too am a twenty something craving beets and occupying my time with nagyanya style activities (I recently took up crocheting to add to my bakingcooking and gardening). I cant wait to try this! Im going to make it now!
PS I would LOVE to have chickens! Soon… soon
Correen
May 15, 2012 at 1:24 pm (UTC -4) Link to this comment
Now I am soooo craving beets. I can imagine sitting on the couch watching a cooking show and gobbling these up all by myself.
Claudia
June 18, 2012 at 3:35 pm (UTC -4) Link to this comment
I recently tasted some spicy pickeled beets that had a cinnamon stick on the spice mix…do you vary the spices?
The onions…are they just for adding flavor to the beets or do you eat them too? I’m thinking about leaving them out…
Thanks!
Great pics to accompany your recipe.
Claudia
Lauren Zietsman
June 18, 2012 at 8:36 pm (UTC -4) Link to this comment
I ate them also, but that’s really up to you. You can leave them out if you want! I think cinnamon would be a great addition
Amy
January 26, 2013 at 12:06 am (UTC -4) Link to this comment
Do you think golden beets would work as well?
Lauren Zietsman
January 26, 2013 at 7:26 am (UTC -4) Link to this comment
Yep, definitely!
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