This time of year, I always find myself pickling a lot of fruits and vegetables. (Currently I’m experimenting with beets and onions.) Last year I infused vodka a few ways and this year I’m looking to go a different direction and infuse gin. My first attempt is going to be a pickled beet gin hence why I’ve begun pickling beets, more on that later. Moving forward, I’m doing a combined post with the pickled beets and onions for the reason that they both use the exact same ingredients and measurements…I just pickled them separately. I have a few recipes that will be posted down the road using each of these pickled vegetables, until then you can use the beets and onion on top of salads!
Mise en Place:
-2 Cups Red Wine Vinegar
-2 Cups Granulated Sugar
-1/4 cup Salt TT
-2 Bay leaves
-10 Black Peppercorns
-1 Teaspoon Fennel Seed
-1 Red Onion, Julienne thin OR 4 Beets roasted until soft (Approximately 45 minutes @350 degrees) and peeled.
-Mason Jar or other pickling jar
Method of Prep:
-Over medium heat, stir sugar into vinegar until dissolved. Add in spices and bring to a boil.
-Place vegetable of pickling choice into picking jar. Once vinegar has come to a boil, cook for and additional 3 minutes and pour over vegetables.
-Let liquid cool to room temperature. cover with a lid and place in refrigerator for up to 2 days before using.