Wednesday, 24 September 2014

WINE PICKLED BEETS

                                                                  fOTO>finecooking.com

WINE PICKLED BEETS
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/09/wine-pickled-beets.html
These beautiful purple pickles are tangy and sweet, with an intriguing bit of spice and a hint of crunch. Sweet and aromatic, they are low on salt, but still have tons of flavor.
  • 2 lb. trimmed red beets (about 5 medium)
  • 1 cup dry red wine, such as Cabernet Sauvignon
  • 3/4 cup red wine vinegar
  • 1/2 cup fresh orange juice
  • 1/4 cup granulated sugar
  • 4 whole allspice berries
  • 2 whole cloves
  • 1 tsp. kosher salt
Put the beets in a 4-quart pot, add water to cover, and bring to a boil. Turn the heat down and simmer until the beets are crisp-tender, 20 to 25 minutes. Drain and set aside until cool enough to handle.
Peel and halve the beets. Slice crosswise 1/4 inch thick and distribute among three 1-pint jars or other sealable nonreactive containers.
In a 2- to 3-quart nonreactive saucepan, bring the wine, vinegar, orange juice, sugar, allspice, cloves, and salt to a simmer over medium heat, stirring until the sugar dissolves, 3 to 5 minutes.
Pour the liquid over the beets to cover. Let sit, uncovered, at room temperature for 2 hours to cool and pickle the beets. Serve, or cover and refrigerate until ready to serve.
Make Ahead Tips
The pickles can be refrigerated in a covered container for up to 6 weeks**finecooking.com