RECIPE
Vodka might not be the first ingredient that comes to mind for pickling, but its neutral flavor and high alcohol content make it an excellent agent for drawing out vibrant flavors while preserving texture. In this quick-pickled beet recipe, vodka amplifies the tangy notes of champagne vinegar and lemon juice, lending a subtle sharpness that enhances the earthy sweetness of the beets. It also helps to infuse the pickling liquid with the aromatic complexity of horseradish and caraway seeds. Perfect as a zesty dollop atop Russian dumplings.
1 teaspoon freshly shredded horseradish or 2 teaspoons jarred
½ teaspoon caraway seeds
1 teaspoon sugar
2 teaspoons salt
2 tablespoons champagne vinegar
1 tablespoon lemon juice
1 tablespoon vodka
¼ cup water
2 medium red beets, washed, trimmed and shredded
2 tablespoons finely chopped parsley leaves
Swap parsley with seasonal herbs like fresh dill in summer or chervil in fall for a fresh seasonal twist.
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