Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Posts Tagged "pickling and canning"

Pickled Beets

Pickled Chiogga Beets

Pickled Chioggia Beets


  • 1 bunch (4 or 5) beets
  • 1/4 cup cider vinegar
  • 1 Tbsp sugar
  • 1 Tbsp olive oil
  • 1/2 teaspoon dry mustard
  • Salt and pepper


1 Remove greens from beets, save for future use (see beet greens recipe). Cut beets to uniform sizes so they will cook evenly. Steam or boil around 30 minutes or until done. (Alternatively, you can roast them by wrapping them whole in foil and cooking them in a 350°F oven for about an hour.) A fork easily inserted into the beet will tell you if the beets are done or not.

2 Drain the beets, rinsing them in cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels. Slice the beets.

3 Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.

Serves four.

Pickled Jalapeno Peppers

pickled jalapenios

pickled jalapenios


  • 1 cup white vinegar
  • 1 tablespoon brown sugar
  • 1 1/3 cups water
  • 1 pint jalapeno peppers, washed and punctured with a fork


  1. Sterilize one half-pint mason jar, a new lid, and a canning ring.
  2. In a non-reactive pan bring vinegar, sugar, and water to a boil.
  3. Once the liquid has started to boil place the peppers in the brine and continue to simmer over medium heat string occasionally. Simmer for about three minutes then remove from heat.
  4. Carefully remove the sterilized jars from the hot water. Pack the sterilized peppers into the jars and fill with brining liquid.
  5. Wipe the rims of the jars, affix the lid, and screw the canning ring in place.
  6. Submerge the jar in a hot water bath and process for 10 minutes under boiling water.
  7. Carefully remove from the hot water bath and allow to cool before storing in a cupboard.  Store for at least 2 weeks.  Refrigerate after opening.

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