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.
• 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.
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