This recipe makes 8 cups servings
|Per beet: about||-|
|total fat||0 g|
|sat. fat||0 g|
- Portion size: four 2-cup (500 mL) jars
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.
- 3-1/2 lb 3-1/2lbsmall red beets
- 2-1/2 cups 2-1/2cupscider vinegar
- 1 cup 1cupwater
- 1/2 cup 1/2cupgranulated sugar
- 2-1/2 tsp 2-1/2tsppickling salt
- 4 tsp 4tspmustard seeds
- 4 each 4eachwhole star anise
- 4 each 4eachwhole cloves
- 2 tsp 2tspeach black peppercornblack peppercorns
- 2 tsp 2tspcoriander seeds
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