- READER REVIEWS
Relish Plate of Homemade Pickles
Provided by: Chef Marc Meyer
10 to 12 small to medium beets
1 3/4 cups sugar
2 cups distilled white vinegar
6 cloves garlic, peeled
2 whole cinnamon sticks
1 teaspoon whole cloves
1/2 teaspoon allspice berries
3 whole dried red chiles
10 to 12 medium radishes, halved
2 tablespoons sea salt
1/4 cup sugar
1 cup distilled white vinegar
1 rosemary branch
CAULIFLOWER AND CARROT PICKLES
2 cups sherry vinegar
1 cup sugar
1/4 cup kosher salt
1/2 cauliflower, cut into florets
2 medium carrots, cut on the bias
Preheat oven to 350 degrees. Place the beets in a shallow roasting pan; add water until the beets are half submerged. Cover with aluminum foil and roast until the beets are tender when pierced with a small knife. Peel the beets under cold running water, quarter them.
Combine the sugar, 2 cups water, vinegar, garlic, and spices in a saucepan and bring to a boil. Simmer for 10 minutes. Pour over the beets. Allow to cool to room temperature and then refrigerate.
Toss radishes with salt in a bowl. Allow to stand for 20 minutes.
Add sugar, vinegar, and rosemary to a saucepan and bring to a boil and simmer for 5 minutes. Drain the radishes, rinse, and put in a preserving jar. Cover with vinegar and allow to cool. Refrigerate.
In a saucepan combine vinegar, sugar, and salt, and boil for 3 to 4 minutes. Add the vegetables and simmer for 6 to 7 minutes. Cool and refrigerate. (Published 2008)