nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Pickling with lemon juice

shayabrown

Has anyone done the pickled beets recipe (or any of the other pickle recipes) using lemon juice instead of vinegar?

I couldn't get champagne vinegar and didn't like the taste of white wine vinegar.

Thanks!

Find more posts tagged with

Recipes Q's

Comments

joaoakim_348927

Sure you can pickle with lemon, but it'll taste citrusy.

tshewman

Consider making a raspberry vinegar with the white wine vinegar (or attica vinegar if you can locate it) and use that to pickle the beets. The raspberry vinegar and beets go extremely well together.

shayabrown

how would I combine the raspberries with the vinegar?

shayabrown

i like the taste of lemon with beetroot, I was just concerned that it might affect the picking process in a way that it would spoil the end result.

tshewman

2:1 ratio vinegar (wine vinegar not attica as it's ~25% vs 5-6% in wine vinegars). So, ~1 cup crushed raspberries, to 2 cups vinegar (or by weight). Add some celery seed (or leaves if you have them lying around-maybe a tablespoon or so), black peppercorns (4-6g (about a teaspoon) and fennel seeds (1/2 tsp). Cover with muslin and let it sit at room temp for ~3 weeks. It will be fine in much less than that, but the flavor continues to develop the longer we let it sit. This is one of my favorites.

shayabrown

Thanks, really appreciate it.

Gleni_376057

Next time, I will try it