Pickled Beets
These spices are intense enough to stand up to robust beets plus add a touch of the exotic. Use a vinegar with at least 5 per cent acetic acid shown on the label.
Servings: four 2-cup (500 mL) jars
Ingredients:
| Nutritional Info | |
| Per beet: about | - |
| cal | 20 |
| pro | 1 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 105 mg |
| % RDI: | - |
| iron | 2% |
| vit C | 2% |
| folate | 11% |
-
3-1/2 lb (1.75 kg) small red beets
2-1/2 cups (625 mL) cider_vinegar
1 cup (250 mL) water
1/2 cup (125 mL) granulated_sugar
2-1/2 tsp (12 mL) pickling_salt
4 tsp (20 mL) mustard_seeds
4 each whole star anise and cloves
2 tsp (10 mL) each whole black_peppercorns and coriander seeds
Preparation:
In large saucepan of boiling water, cook beets until tender, 30 to 35 minutes. Drain and let cool. Trim ends and roots; peel off skins. If beets are larger than 1-1/2 inches (4 cm), cut in half or quarter. Set aside.
In large saucepan, bring vinegar, water, sugar and salt to boil; boil until sugar and salt are dissolved, about 5 minutes.
Into each of four 2-cup (500 mL) wide-mouth canning jars, place 1 tsp (5 mL) mustard seeds, 1 star anise, 1 clove and 1/2 tsp (2 mL) each black peppercorns and coriander seeds. Tightly pack in beets to within 3/4 inch (2 cm) of rim. Add hot vinegar mixture to cover beets, leaving 1/2-inch (1 cm) headspace.
Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 30 minutes.
In large saucepan, bring vinegar, water, sugar and salt to boil; boil until sugar and salt are dissolved, about 5 minutes.
Into each of four 2-cup (500 mL) wide-mouth canning jars, place 1 tsp (5 mL) mustard seeds, 1 star anise, 1 clove and 1/2 tsp (2 mL) each black peppercorns and coriander seeds. Tightly pack in beets to within 3/4 inch (2 cm) of rim. Add hot vinegar mixture to cover beets, leaving 1/2-inch (1 cm) headspace.
Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 30 minutes.
Source
Canadian Living Magazine: August 2008
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