Pickled Beets and Goat Cheese Crostini
If it were possible to claim the title of master pickler, Chef Ryan Lewis of Driftwood Cocktail and Eatery would surely be a front-runner. Not only is pickling a fantastic way to preserve the flavors of in-season veggies, but it's also a great way to spice things up in the kitchen and bring a new twist to some of your favorite veggies. Pickling can even shed new light on veggies that you've had before and thoughy you didn't like. Pickled beets are a perfect example. If you've got a beet critic in your family, give Ryan's no-fail pickled beet recipe a try and serve them up on a warm slice of baked bread with a smear of tangy goat cheese. Heaven on toast I tell you, heaven on toast.
1.5 lb beets, scrubbed and trimmed (5-8 depending on size)
1 cup cider vinegar
1/2 cup red wine (leftover wine works perfect)
6 Tbsp white sugar
2 Tbsp honey
1/2 Tbsp sea salt
2 tsp pickling spices of your choosing (You can find pre-made pickling spice in the spice section at the store or make your own. Fresh rosemary or dill from the garden make a nice addition)
1. Add all ingredients to a pot and bring to a boil.
2. Cook beets until tender (about 30 minutes).
3. Remove beets and use a towel to rub off the skin.
4. Slice beets and place in mason jars.
5. Strain pickling liquid over beets and seal jars.
6. Cover sealed jars with water and boil for 20 minutes.
7. Store jars in a cool, dry area, and enjoy throughout the year.