Porter pickled beets

Posted on by Gina Smith

Laughing Seed Café

You can use this brine for any of your favorite winter veggies. — Laughing Seed Café

12 ounces of your favorite local porter beer
1 cup balsamic vinegar
1 cup red wine vinegar
4 cups water
¾ cup raw sugar
¼ cup kosher salt
2 tablespoons whole black peppercorns
10 cloves garlic
2 medium shallots, sliced
3 tablespoons molasses
5-10 medium beets sliced thin (the number of beets will not affect the brine)

Place all brine ingredients in a large sauce pot and bring to a soft boil.

For cold pickling: Let brine come to room temperature, then chill for 24 hours. Cover beets completely with brine and store in a container topped with a small plate to keep beets submerged. Hold for 10-14 days before serving.

For quick hot pickling: Pour hot brine directly over sliced beets. Let stand until the mixture comes to room temperature, chill for two hours and serve.

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