Maple Pickled Beets with Mint and Basil
Flavourful beets take on a new dimension. Stéphanie Côté pickles them with smooth maple and herby mint and basil.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at maplefromcanada.ca.
Cooking tools:
- Canning pot
- Mason jar
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Colander
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen towel
- Stove
Ingredients
- 2 kg (4 1/3 lb) beets, washed and scrubbed
- 250 ml (1 cup) beet cooking water
- 170 ml (2/3 cup) maple syrup (preferably amber syrup for its rich flavour)
- 60 ml (1/4 cup) maple vinegar
- 250 ml (1 cup) white vinegar
- 6 g (1 tsp) fine salt
- 15 fresh mint leaves, washed and patted dry
- 20 basil leaves, washed and patted dry
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