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Topic: Refrigerator Pickled Beets and Escabeche  (Read 1374 times)
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MareMare
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« on: February 21, 2017 12:31:29 PM »

I love making refrigerator pickled veggies! No canning to worry about and they are ready in a few days (note, they have to stay in the fridge and are not shelf stable because you aren't "canning" these)



I just made a couple of jars of pickled beets and a jar of escabeche (Mexican pickled carrots, onions, and peppers) that my boyfriend likes.

Start with clean quart jars or whatever size you like.

For Beets:

Roast or boil your beets, I used my Instant Pot because Instant Pot is the best. Scrub the beets, cut off most of the stems, and place in the Instant Pot on top of the trivet. Add one cup hot water and set for 35 minutes on manual. Let natural pressure release for 10 minutes before carefully releasing the rest of the pressure.

In the bottom of each jar add a couple of teaspoons of pickling spices (optional).

At this point I put on gloves and pulled the skin off the beets in a colander under running water. After this step I kept the gold and red beets separate to make sure the gold kept their pretty color. Slice or cut into chunks and add to the jars. (I also added a few sliced white onions to the golden beet jar since I had some extra room.)

For the liquid, boil 2 cups water, 2 cups vinegar (most recipes called for white but I used apple cider because I have a gallon of it. Works fine) 1 Tablespoon Kosher salt, and 1.5 cups white sugar. (change the amount of liquid you need for the amount you're making, just keep more or less to this ratio)

After it comes to a boil, carefully pour into jar over the beets. Seal the jars and leave on counter until cool, then move to fridge. Beets will be ready to eat in 4-5 days and last for several weeks.

For Escabeche

For 1 quart jar I think I used 4 jalapenos, 1 small onion, and 3 decent sized carrots. Plus a few whole cloves of garlic for the heck of it (warning, garlic may turn blue during the pickling process!)

Wearing gloves, cut the stems out of your jalapenos and pull out most of the seeds (if you want). Slice into rounds. Thinly slice your onion and peel your carrots and cut on the bias about 1/4 inch thick or just a little larger. Mix all together or layer each ingredient in jar. Add a couple of bay leaves to the side of the jar. Add a few whole black peppercorns too if you like.

For the liquid:

Boil 2 cups water, 2 cups vinegar, 1 Tablespoon kosher salt and 1 tablespoon white sugar. Pour over vegetables in jar and seal. Allow to cool on counter and then move to fridge. Will be ready to eat in a few days and will last in the fridge for several weeks.


**Here's a delicious salad to use your pickled beets in (and the main reason I even bother pickling beets!)
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« Last Edit: February 21, 2017 01:43:39 PM by MareMare » THIS ROCKS   Logged

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« Reply #1 on: February 21, 2017 02:13:10 PM »

oh I can't wait to try this in my new Instant Pot!  I had no idea you could do this...

Thanks for the easy recipes...I really love the escabeche
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« Reply #2 on: February 21, 2017 02:33:54 PM »

Mmmm.... pickled beets.....
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« Reply #3 on: February 21, 2017 02:45:36 PM »

oh I can't wait to try this in my new Instant Pot!  I had no idea you could do this...

Thanks for the easy recipes...I really love the escabeche

It's too spicy for me but Matt loves it! He gets a ton of it whenever go to a taqueria that has it on their salsa bar.
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« Reply #4 on: February 21, 2017 02:46:02 PM »

Also, when did you get an Instant Pot?? Did I miss that?
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« Reply #5 on: February 21, 2017 03:34:40 PM »

I'm very intrigued by the spicy escabeche!
« Last Edit: February 21, 2017 03:35:07 PM by lindyv321 » THIS ROCKS   Logged

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« Reply #6 on: February 22, 2017 06:35:06 AM »

Mmm, those look so tasty! Have you made bring fermented pickles? They also need to live in the fridge but they are So delish.
I want that insta-pot, I just don't know where we would store another large kitchen tool Tongue.
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« Reply #7 on: February 22, 2017 09:14:07 AM »

I haven't done any fermenting other than saurkraut once that I was too scared to try and ended up throwing away! Sad Do you have an easy way to do it?

You would definitely love the Instant Pot, but yeah, I understand the storage issues. I moved from a house with a gigantic kitchen and a million cabinets to an apartment with a normal kitchen and small, strangely narrow cabinets. My boyfriend says if I bring one more small kitchen appliance home he will leave me. I'll miss him.
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« Reply #8 on: February 22, 2017 09:30:09 AM »

I haven't done any fermenting other than saurkraut once that I was too scared to try and ended up throwing away! Sad Do you have an easy way to do it?

You would definitely love the Instant Pot, but yeah, I understand the storage issues. I moved from a house with a gigantic kitchen and a million cabinets to an apartment with a normal kitchen and small, strangely narrow cabinets. My boyfriend says if I bring one more small kitchen appliance home he will leave me. I'll miss him.

This seriously made me laugh.

Awesome to finally have a recipe for escabeche. I am like your bf and snatch up whatever the taqueria has on hand and have bought the canned version. I will have to make some for myself and my brother. He would love this!
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« Reply #9 on: February 22, 2017 11:38:48 AM »

Also, when did you get an Instant Pot?? Did I miss that?

Someone posted it on sale at Amazon so I ordered it! Haven't had a chance to do much except print out a lot of recipes and get ideas...maybe this weekend!  I want to try a spicy pork tacos dish someone posted on FB in that group Lindy signed me up in!
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