Pickled Beets and Pearl Onions
This recipe makes 6 2 cups (500 mL) servings
|Per 1 each beet and onion: about||-|
|sat. fat||0 g|
- Portion size: 12 cups (3 L)
Look for even-size beets about 1 inch (2.5 cm) in diameter. Otherwise, halve or quarter larger ones.
- 4 lb 4lbbaby beetbaby beets
- 10 oz 10ozpearl onionpearl onions
- 1-3/4 cups 1-3/4cupsgranulated sugar
- 1-2/3 cups 1-2/3cupswhite vinegar
- 1-2/3 cups 1-2/3cupswater
- 1 tbsp 1tbspsalt
- 2 tsp 2tspmustard seeds
- 1 tsp 1tspcaraway seeds
- 6 6bay leafbay leaves
Scrub beets, leaving root end and 1/2 inch (1 cm) of stem intact. In large saucepan of boiling salted water, cover and boil beets just until tender, 15 to 20 minutes. Drain and chill in cold water. Slip off skins; remove root ends and stems.
Meanwhile, in heatproof bowl, pour boiling water over pearl onions; let stand for 2 minutes. Drain and chill in cold water; peel and set aside.
In large saucepan, combine sugar, vinegar, water, salt, mustard seeds, caraway seeds and bay leaves; bring to boil. Add beets and pearl onions; return to boil.
With slotted spoon, pack beets and onions into six 2-cup (500 mL) canning jars to within 3/4 -inch (2 cm) of rim, gently pushing down to fit. Add 1 bay leaf to each jar. Pour in enough hot vinegar mixture to leave 1/2-inch (1 cm) headspace. Remove any air bubbles, readjusting headspace if necessary. (See “Canning Basics.” ) If necessary, wipe rims. 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: September 2006