I picked up a hefty bag of golden beets the other day. They were all very small, none larger than say a golf ball—-perfect for pickling! This is probably my favorite home-made pickle that I’ve done so far. I make them whenever I can procure a large number of golden or chiogga beets for relatively little money. (Sometimes beets can be extremely expensive, and other times not.) It’s super easy, and the flavor the beets take on is amazing.
• 1-2 lbs small beets of any variety (enough to fill a 1 quart mason jar)
• Olive Oil and salt & pepper
• a few sprigs of tarragon
• one small bulb of fennel
• a few thick strips of orange zest
• 1 cup champagne vinegar (or other similar variety)
• 1/2 water
• 1/2 sugar
Preheat the oven to 375º. Toss the beets in a bowl with olive oil and some salt and pepper until they are evenly coated. Fold all of the beets up into some tin foil, and put into the oven, baking for about 45 minutes, depending on the size of the beets. Once they are done baking, allow them to cool until you are able to handle them. Then peel and trim the beets making sure they’re nice and clean. Cut the fennel into thin strips, a bit larger than say a matchstick. Put the beets and fennel into mason jar along with the orange zest and about 3 or 4 sprigs of tarragon.
Meanwhile, combine the vinegar, water and sugar in a small pot, and bring to a simmer. Then pour it straight into the mason jar. The liquid should come right up to the brim (or at least pretty close!) Put the lid on the jar, and allow it to come to room temperature, then put it into the fridge for 2 days before eating for full pickle effect. (You can eat them sooner, if you want, but the pickling process takes a few days.) These last forever so long as they’re kept refrigerated, but I don’t reckon they’ll last too long. . .