Spicy Beet Stem Fridge Pickles

🧂 Ingredients

• 5-6 bunches beet stems

  (about 1.5 lbs before trimming the greens)
• 1 small yellow onion

  sliced thinly
• 1.5 cups white wine vinegar
• 1/2 cup white vinegar
• 1/4 cup honey

  (see note)
• 1 cup sugar

  (see note)
• 3 tbsp sriracha hot sauce

  or similar
• 1/2 tsp celery seeds
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 4-5 black peppercorns
• 1/4 tsp kosher salt
• 1 tbsp cilantro

  chopped (optional)

Instructions

• 1 Trim the leaves off and cut the beet stems into 7-8 cm (3 inch) lengths,
  discarding any soft or damaged areas. Keep the greens for another recipe.
• 2 Clean and scald one large (quart/liter) canning jar or two medium (pint/half
  liter) jars with boiling water, then set them aside. (See Quantity Note below)
• 3 Bring the vinegars, sugar, and honey to a boil in a medium pot. Add the salt,
  spices, cilantro (if using) and sriracha and remove from heat. Allow to cool
  slightly.
• 4 Pack the beet stems and sliced onions tightly in the clean jar(s) and pour the
  warm pickling liquid over top. Cover, then cool to room temperature and transfer
  to the fridge. Leave for at least one week for best flavour.

Nutrition Info