Yield: Makes about 2 quarts
These beautiful magenta pickles, spiced with juniper, clove, bay leaf, and cinnamon, are delicious alongside simple roast chicken or fish. Spring onions will lend a mild onion flavor, while scallions will be more pronounced.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
• Serve alongside sliced beef tenderloin or poached fish.
• Finely chop and fold into a cold grain salad, along with hard-boiled eggs, tuna, and olives.
• Chop and fold into potato salad, with a little mayonnaise or Greek yogurt.
The recipe calls for curing the pickles in the refrigerator, but if you’d rather make them shelf-stable until they’re open, you can process the beets in a hot-water bath. Though they will soften over time, the unopened pickles will keep for up to 1 year at room temperature. Simply follow these instructions for hot-water canning, processing the jars for 10 minutes.
Why filtered water? Vegetables pickled in agrodolce pick up all of the flavors in the brine—that’s the whole point, after all. Because water is a main component of the brine, I recommend you filter your tap water or use bottled spring water. This way, you can be sure your pickles won’t take on any off flavors from municipal water-treatment chemicals, such as chlorine, or naturally occurring minerals in well water, like sulfur.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?