I love sweet pickles. Recently I ordered some beets in my groceries, but this was early during the pandemic. So they were out of beets, and instead gave me a 16 oz package of “beet noodles” (like zucchini noodles, only beets). I decided to pickle them. This is the end result, and it is tasty.
- 16 oz beet noodles (or peeled and thinly-sliced raw beets)
- 1 cup vinegar (I like cider vinegar; unseasoned rice vinegar or white whine vinegar should work. If you can’t find blackberry merlot, perhaps look for blackberry vinegar!)
- 1 cup blackberry merlot (from Olney Winery, or a sweet red wine of your choice)
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
Put all ingredients except for the beets (vinegar, merlot, water, salt, sugar) into a saucepan. Bring to a boil, stirring until the sugar is dissolved. Add the beets and cook until the liquid just returns to a boil. Turn off the heat and cool to room temperature before refrigerating.
I particularly like to have this as an accompaniment to a salmon fillet, but it’s good with so many things!