Category Archives: Pickles

Pickled Beets With Rosemary And Burgundy Wine

Full-flavored, earthy beets pair with fresh rosemary and red wine.
Photo: Cynthia Dalton

One cloudy, still, Sunday afternoon, when I was about ten years old, my parents came home from a farmstand hunt with several bunches of ruby-colored beets with the most luscious leafy greens I had ever seen.

Mom and Dad were downright triumphant over their find. In tandem, they paddled around the kitchen, perfect partners, happily and meticulously washing and peeling those jewel-like orbs, and lovingly bathing the sand from the unfurling greenery.

Soon, the dreary day mattered not at all. It was replaced by the fascination aroused by a big pot, atop the stove, sporting onions, garlic, bacon fat, beets, and beet greens. In no time at all, the house was filled with a smoky, earthy, perfume I’ll never forget.

Some people won’t touch beets, and I’m sure it’s because they’ve never been ‘properly introduced.’ I was properly introduced. Dinner that night was a simple but sublime feast, deeply flavored, tasting of the earth and sun, and all things good and real. Crusty french bread, dipped in the pot-liquor that pooled in the bottom of our soup bowls was a treat almost better than chocolate, that I will never forget.

That night, all was right with the world, and beets, even canned beets, will always be near and dear to my heart.

So, needless to say,  I usually have beets around in one form or another. And, here’s how one recipe can lead to another.  I  recently shared with you my recipe for Lentil Soup With Burgundy Wine and I had some wine leftover. While retrieving something from my pantry, I spied a lone can of low-sodium sliced beets (of course) and my mind made the connection — some fresh rosemary from the garden and I was in business.

Enter pickled beets with rosemary and burgundy wine.

With their robust earthiness, these grapey, herby slices add a little something special to any salad that includes any combination of meats, cheeses, and egg.

Give these a try — I think you’ll like them! Let me know in the Comments section below.

Print Recipe
Pickled Beets With Rosemary And Burgundy Wine
Quick to prepare, these taste great almost immediately, but a rest in the refrigerator to chill them, makes them even better. If your beets are not low-sodium, take the salt level down to just a pinch — you can always add more later, but at least you won't over do it to start with. You can easily double this recipe, but I think of beets as a 'mood piece' so I kept the yield small. © The Working Lunch Project
Full-flavored, earthy beets pair with fresh rosemary and red wine.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish, Snack
Cuisine French
Prep Time 5 minutes
Cook Time 4 minutes
Passive Time 3 hours
Servings
servings
Ingredients
Course Side Dish, Snack
Cuisine French
Prep Time 5 minutes
Cook Time 4 minutes
Passive Time 3 hours
Servings
servings
Ingredients
Full-flavored, earthy beets pair with fresh rosemary and red wine.
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium saucepan, bring the first 4 ingredients to a simmer and allow to reduce slightly, approximately 2 minutes.
  2. Add beets and fresh rosemary sprigs to the pan and increase the heat to bring liquids back up to a simmer. Simmer for 2 minutes.
  3. Remove from heat, make sure all the beets are spread out flat enough in the bottom of the pan to drink up their brine. Cover partially, and allow to cool to room temperature.
  4. When the beets are room temperature, transfer to a glass container, cover, and chill 3 hours or longer, to allow flavors to mellow and meld. Use within 1 week.
Recipe Notes

Nutritional facts per serving:

82 calories

0g fat

219mg sodium

9g carbs

1g fiber

0g protein

Share this Recipe

Pickled Carrots Taco Shop Style

A healthy, crispy vegetable pickle.
Photo: Cynthia Dalton

Fred’s a friend of mine and one day we were going to be working together on a big project. We knew the day would be hectic with no time to cook, so on his way to my place, Fred stopped at his favorite taco shop for our lunchtime provisions.

Fred picked up a spread that included all the usual suspects — beans, rice, chili rellenos, and, of course, tacos.

Included in the feast was pickled carrots. The perfect counterpart to the richness of the meal, the pickles were an unexpected treat. At once, gently spicy, satisfyingly al dente, and meaty.

Needless to say, I had to try my hand at duplicating those little gems and if I do say so myself, I nailed it.

If you like carrots, and you like peppers, and you like pickles,  I think you’ll love these!

Print Recipe
Pickled Carrots Taco Shop Style
Bracing, with a spicy tang, these pickles make a great snack (especially with your favorite cheese). They are also a great addition to a variety of meals and they are a nice change of pace from chips with a sandwich. © The Working Lunch Project
A healthy, crispy vegetable pickle.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish, Snack
Cuisine Mexican
Prep Time 10 minutes
Cook Time 7 minutes
Passive Time 3 hours
Servings
servings
Ingredients
Course Side Dish, Snack
Cuisine Mexican
Prep Time 10 minutes
Cook Time 7 minutes
Passive Time 3 hours
Servings
servings
Ingredients
A healthy, crispy vegetable pickle.
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium saucepan, bring to a boil the first 7 ingredients (everything except the sliced carrots.
  2. Add the sliced carrots to the boiling mixture and reduce the heat to medium high.
  3. Simmer carrots uncovered for 7 minutes (for al dente).
  4. Remove from heat, cover the pot, and allow carrots to cool in their brine to room temperature.
  5. Transfer the pickled carrots and pickled pepper rounds with brine to a glass container, cover, and allow to chill several hours for flavors to meld. Keep refrigerated and use within 1 week.
Recipe Notes

Nutritional facts per serving:

37 calories

0g fat

468mg sodium

8g carbs

1g fiber

.5g protein

Share this Recipe