Flavor boosters, part III.
Lat week I started to share with you what I call...'SUSU KITCHEN' BASICS. It's an intro and recipe guide to some of my MUST HAVE sauces and condiments I believe are a huge flavor booster to anything you will add them too.
We started with the Amba sauce (pickled mango chutney sauce), then we add to that list, Zhoug and Harissa (revised version). These two sauces are staples of what is Israeli and Middle Eastern cuisine.
Today, I'd like to add Pickled Beetroot matchsticks and red onions. I have a small obsession towards pickles, I'm the first one to admit. These two pickled vegetables, are not just easy to make, but always add color and flavor to anything you add them too. There's also so many different option you may integrate them too from salads, to hot plates, rice bowls or just as snacks with on an after work drink.
Once done, I keep them refrigerated for at least 3-4 days for flavors to develop before I start munching on them. The pickled jars will hold for 2-3 weeks refrigerated.
So... Let's do this!
2 Mid size beetroots washed and peeled
2 Mid size red onions
2 Cups water
1 Cup vinegar ( I prefer to use rice vinegar)
2 Tbsp black pepper corns
1 Tbsp Salt (kosher salt) - per jar
4 Tbsp sugar - per jar
Cut beetroot into matchsticks roughly 1/4 inch (0.60 cm) thick
Cut onion into half wheels roughly 1/4 inch thick.
Preparing the beets;
Cook beets in a mid size pot with boiling water for 8-10 min, until soften, but still firm.
remove from hot water and set aside
Both Beets and onion;
Prepare two sanitized jars and fill one with the onion and the other one with the beets.
Make sure the beets and onions are packed in the jar, but leave some room at the top.
You may choose to use red wine vinegar pickling the onions for a deeper red color
Another well known trick is to place a small piece of beetroot in the onion jar.
Preparing the brine;
In a small pan combine water, vinegar, salt and sugar
Mix over medium low heat until sugar and salt are fully dissolved
Add the pepper corns and continue to stir for another 1-2 minutes
remove from heat and set aside to slightly cool for 5 minutes.
Then pour brine into the jars, almost to the very top
Cover with lid and shake well.
Keep refrigerated for 2-3 days before use. These quick pickles may be kept refrigerated for up to 3 weeks.