We are big fans of all things pickled around our house. My older kid’s first solid food was a bite of cornishon. She’d just eat pickles and olives all day long if you let her. My husband will sit and eat fistfuls of pickled spicy green beans. And if you left me alone with a jar of pickled cherries, I’m sure to finish the whole thing. So, when I started working with Angostura on some unique ways to use their products in food recipes, my mind at some point during R&D went to pickles.
Or rather, pickled beets. There’s still a part of my brain that, when I hear someone mention pickled food, it goes straight to a memory of a rather large, glowing jar of pickled eggs sitting on a counter. I can’t quite remember where this was, but I can very clear picture the jar. I had never eaten one, and my five year old self was repulsed at the idea of someone actually consuming one, but, honestly, I’d give one a try now. What I’m saying is, I’d eat most anything pickled. Pickling somehow magically transforms food into piquant morsels I will happily devour; that magic is your brine.
Changing up your brine means you can have pickled beets 5 different ways if you liked. Today I’m adding in fennel and
dashing pouring in some Angostura Orange Bitters. Orange is a great pair to beets and fennel and the subtle spice was a nice change to my usual brine. You’ll find a few floral notes in there along with the zesty orange.
As any bartender will tell you, bitters are like salt and pepper for cocktails, and you can think of them similarly with food as well. I mean, you’ll probably also need to salt and pepper your dish, but bitters can be yet another way to season your food.
If you’re looking for a fun DIY food/drink project for this weekend, I hope you’ll try out these pickled beets and fennel and taste how a little Angostura Orange Bitters can bring the flavor! Enjoy!
3 large beets (about 1 lb)
1 head of fennel
2 cups white wine vinegar
1 cup sugar
3 garlic cloves, smashed
1-½ tsp white pepper, whole
1 tsp celery seeds
2 star anise
1 tsp yellow mustard seed, whole
1 tsp coriander seed, whole
½ tsp red pepper flakes (optional)
2 ounces Angostura Orange Bitters
In a medium stock pot, bring 8 quarts of water to a boil. Scrub beets and add to the pot. Boil for 30 minutes until tender. Drain the beets, reserving 1-3/4 cups of water. Once beets have cooled, peel and set aside.
Wash fennel and slice off stalks and 1/8” of the bottom. Halve, quarter, and then slice ¼” thick. Quarter cooled, peeled beets and place in a non-reactive, air-tight container. Add fennel slices and set aside.
In medium saucepan over high heat, pour in the reserved beet liquid, white wine vinegar, sugar, garlic, white pepper, celery seeds, star anise, yellow mustard seeds, coriander seeds, red pepper flakes, and orange bitters. Stir to combine and bring to a boil. Remove from heat and pour hot mixture over beets and fennel. Let cool to room temperature, cover and refrigerate. Let sit at least 4 hours or overnight before eating. Best within 3 days and will keep up to 2 weeks in the fridge.
If you’d like to learn more about Angostura and their products, please visit them at www.angostura.com