Photography by Michael Alberstat
Prop styling by Jane Hardin
First published in Wish September 2005
food
Pickled Gingered Beets
Tart with a hint of spice, these make a colourful addition to salads or pickle plates.
Ingredients (Makes 5 cups)
| 2 lb | red or yellow baby beets |
| 1 cup | cider vinegar |
| 1 cup | water |
| 1/2 cup | fresh sliced ginger |
| 1 | cinnamon stick, broken into pieces |
| 4 pieces | star anise |
| 1 tsp | black peppercorn |
Instructions
- Remove stems from beets and clean thoroughly.
- Place beets in a pot and cover with cold water. Bring water to a boil and cook beets until tender. When cool enough to handle, peel skins from beets.
- Mix remaining ingredients in a stainless-steel pot. Bring mixture to a boil. Remove pot from heat and allow liquid to cool and flavours to infuse.
- Pour cooled mixture over beets.
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