Spring has officially sprung here in Atlanta, and our CSA basket is really starting to show it. Last week, we got a big bunch of beets, Swiss chard, a beautiful kolhrabi, spring onions, and a lovely stem of green garlic. If you haven’t cooked with green garlic before, I highly recommend it! Peel off the woody outer layers and it looks sort of like a large green onion. The garlic really shines in this sweet pickled beets recipe.
Did you know that rainbow Swiss chard is related to the beet? I learned this not too long ago, so when I didn’t have quite enough beets to fulfill my pickling desires, I decided to pickle the chard stems along with the beets. I’ve been craving sweet pickles lately, so I opted for sweet pickled beets this time around.
Sweet Pickled Beets
- 1/2c beets, thinly sliced
- 1/4c kolrhabi, thinly sliced
- 1/2c Swiss chard stems, chopped
- 2T green garlic, chopped (you can substitute cloves of garlic if you can’t find green)
- 1T onion, chopped
- 1c apple cider vinegar
- 1c water
- 1/2c brown sugar
- 1t each dill, green peppercorns, mustard seed, Kosher salt
- Toss the beets, kolrhabi, chard stems, garlic, and onion together in a large bowl, then separate between two pint-sized mason jars (or one quart-sized jar).
- Bring the remaining ingredients to a rolling boil, then pour over the veggies in the jars. If you’re short on liquid, you can top off the jars with a bit of extra apple cider vinegar.
- Chill in the fridge for at least two days before serving. These will keep for about a week in the fridge, though I’ve pushed it to two and lived to tell the tale.
As you can see in the photo, we got two different sorts of beets, so I used one of each: the solid colored beets you’d expect and some gorgeous watermelon beets. Watermelon beets don’t taste very different from other beets, but they’ve got those pretty red and white stripes! I think the combination of veggies made for some really delicious, colorful sweet pickled beets!