If you're looking to add a zesty kick to your meals, look no further than these Lemon Thyme Pickled Beets. Perfect for adding a splash of color and a burst of flavor to any dish, these pickled beets are a delightful way to preserve the earthy goodness of beets with a refreshing twist.
Beets are the star of the show here, providing a sweet and earthy base. You'll want them fresh and firm for the best texture.
White vinegar is the tangy component that helps preserve the beets while adding a sharp flavor.
Water slightly dilutes the vinegar, ensuring the brine isn't too overpowering.
Granulated sugar balances the acidity of the vinegar with a touch of sweetness.
Kosher salt enhances the overall flavor while helping to preserve the beets.
Lemon, both zested and juiced, brings a fresh, citrusy note that pairs beautifully with the sweetness of the beets.
Fresh thyme adds a subtle herbal aroma that complements the other flavors without overwhelming them.
Black peppercorns introduce a slight hint of heat and complexity.
Mustard seeds add a mild spiciness and a pleasant crunch to the brine.
These pickled beets make a fantastic addition to a goat cheese and arugula salad. They also pair beautifully with roasted meats, adding a bright contrast to rich flavors. Try them on a sandwich with turkey or ham, or simply serve them alongside a cheese platter for a colorful twist.
Start by giving your beets a good wash under cold running water to remove any dirt. Peel them using a vegetable peeler, then slice them into 1/4-inch thick rounds. Uniform slices ensure even pickling.
In a medium saucepan, combine white vinegar, water, granulated sugar, kosher salt, lemon zest and juice, fresh thyme, black peppercorns, and mustard seeds. Bring this mixture to a rolling boil over medium-high heat, stirring occasionally to help dissolve the sugar and salt.
Once boiling, reduce the heat and let the brine simmer for about 5 minutes. This allows all the flavors to meld together beautifully, turning your kitchen into a fragrant haven.
Meanwhile, pack the sliced beets into a clean, heatproof jar. You want to pack them in snugly but not so tight that they get squished. Carefully pour the hot brine over the beets, ensuring they are fully submerged. A little patience here goes a long way — pour slowly to avoid spills and ensure even coverage.
Let the jar cool to room temperature uncovered. This might take about an hour, but it's crucial for safety before sealing. Once cooled, seal the jar tightly and pop it into the fridge. Let those flavors mingle for at least 24 hours — trust me, the wait is worth it.
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