I am extra excited to share this pickling story with you because for the first time, I grew all of the veggies from seed in my garden and then pickled these different recipes. I have since replanted the beets and carrots and look forward to a late fall harvest as well.

I plan on making another big batch of the pickled beets as holiday gifts and hostess gifts for friends. The pickled beets are so versatile and a prized ingredient in my favorite avocado toast recipe. Avocado, pickled beets and goat cheese make for quite the delicious pairing. Check out our full Avocado Toast story next week.

I love putting these rainbow carrots into salads. It saves the time of prep work and they have an extra tang to them which add a lot to a salad. The pickled carrots are also great on tacos.

Instructions for Canning Prep:

  1. Fill large pot or canner with water so that jars will be covered by 1″ of water.

  2. Wash jars with warm, soapy water and rinse well.

  3. Heat jars in canner. 

 

Let the pickles sit for 4 weeks before opening!

Pickled Rainbow Carrots & Beets

Recipe for Pickled Beets (Red or Yellow)

Makes 4 pint jars.

  • 3 bunches of beets (red or yellow) 12 beets depending on size
  • 2 cups of apple cider vinegar
  • 2 cups of water
  • 1/2 cup of organic sugar
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon whole black peppercorns
  • 8-10 bay leaves
  • 1/2 teaspoon kosher salt

Bring a large pot of water to boil. Trim off beet tops leaving a bit of the greens. Wash and scrub well. Leave on the skin for now. Place beets in boiling water and simmer for about 30 minutes. Remove from water and cool beets immediately with ice cold water. Trim and remove peel. Cut into 1/4″ slices.

To prepare the brine, combine water, vinegar, sugar, salt and pickling spice in a medium size pot. Bring to boil and simmer five minutes until salt and sugar are dissolved. Stir well to dissolve sugar.

To assemble the jars, pack the beets into freshly warmed jars. Pack the beets tightly. Pour the vinegar mixture on top of the beets. Wipe rim with cloth and seal with hot sealing lid. Screw band on top and tighten finger tight. Process in hot water bath for 30 minutes.

Recipe for Pickled Rainbow Carrots

Makes 4 pint jars

  • 3 lbs of rainbow carrots
  • 1/2 cup of organic sweet yellow onion
  • 2 cups apple cider vinegar
  • 2 cups water
  • 3 cups of organic sugar
  • 1 teaspoon freshly minced ginger
  • 1 teaspoon whole ground mustard
  • 1 teaspoon turmeric
  • 1 teaspoon celery seeds
  • 1/2 teaspoon kosher salt

Cut carrots into thin julienne like sticks. Bring a large pot of water to boil. Place the carrots into the water and cook for 5 minutes. Remove from water and drain. Mix in raw onion and set aside.

To prepare the brine, bring to boil the vinegar, water and sugar in a medium pot. Stir enough to get the sugar to melt. Add in the spices.

To assemble the jars, pack the carrots and onions into freshly warmed jars. Pack the carrots tightly. Pour the vinegar mixture on top of the carrots. Wipe rim with cloth and seal with hot sealing lid. Screw band on top and tighten finger tight. Process in hot water bath for 30 minutes.

Let the pickles sit for 4 weeks before opening!

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