Verjus can be found at specialty food shops.

Verjus and Tarragon Pickled Baby Beetroot

8 bunches baby beets

3 cups verjus

1 cup sherry vinegar

1 cup sugar

1 whole bunch fresh tarragon

1 whole vanilla bean

1)   Place the baby beets in a large pot of water and large pinch of salt.  Bring up to a boil and then simmer until the beets are 80% cooked, just crunchy in the center.

2)   Remove from heat and allow to cool in the pot.  Once cool remove the beets from the water and using a cloth to rub skins to peel.

3)   Light rinse the beets and place in 4 mason jars, along a quarter of a vanilla bean and a quarter of the tarragon in each jar.  

4)   In a separate pot mix the verjus, sherry vinegar, sugar and warm until all the sugar has dissolved.  

5)   Pour over the beets, cover with the seal and leave on the counter to cool.

6)   Once the seal has popped store in the fridge or a cold cellar.

Courtesy Jason Parsons

Peller Estates Winery Restaurant