Pickled Beets

Tested Till Perfect

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.

Source

Canadian Living Magazine: August 2008




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