Pickled Beets
Total time
Author: Sweet It The Spice
Recipe type: Side dish, vegetable
Serves: 4 cups
- 3 pounds beets, trimmed
- 3 cups apple cider vinegar
- 2 cups water
- 1 cup granulated sugar
- 1 (3-inch) piece fresh ginger, peeled and sliced thin
- 3 star anise pods
- 1 tsp. canning and pickling salt (Morton's)
- 1 tsp. black peppercorns.
- Adjust oven rack to middle position and heat oven to 400 degrees.
- Wrap cleaned beets individually in foil and place on baking sheet.
- Roast until a skewer inserted into beets meets with some resistance.
- Bake for 30-45 minutes.
- Remove beets from oven and open foil packets; allowing beets to cool for about 10 minutes.
- Remove skins with paper towels.
- Quarter beets, then cut crosswise into ⅓ inch thick slices
- Bring vinegar, water, sugar, ginger, star anise, salt and peppercorns to boil in Dutch oven (or large pot) over medium-high heat.
- Remove from heat, cover, and let steep for 30 minutes.
- Strain brine through a fine-mesh strainer, return to pot, and bring brine to boil.
- Add beets, return to a brief boil, them remove from heat.
- Meanwhile, set canning rack in large pot, place 2-4 pint jars in rack, and add water to cover by 1 inch.
- Bring to simmer over medium-high heat, then turn off heat and cover to keep hot.
- Place dish towel flat on counter.
- Carefully lift jars from pot and place upside down on towel to let dry; about 1 minute.
- Using a slotted spoon, pack beets into hot jars.
- With a funnel, ladle brine over beets to cover and leave ½ inch headspace.
- FOR SHORT-TERM STORAGE
- Let jars cool to room temperature.
- Cover with lids and refrigerate for at least 1 week before serving. Refrigerate up to 3 months. Flavor will mature over time.
- FOR LONG-TERM STORAGE
- While jars are warm, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten.
- Return pot of water with canning rack to boil.
- Lower jars into water, cover, bring water back to boil, then start timer.
- Cooking time will depend on your altitude:
- Boil 30 minutes for up to 1000 feet, 45 minutes for up to 6000 feet.
- Turn off heat and let jars sit in pot for 5 minutes.
- Remove jars and let cool for 24 hours. Remove rings, check seal and clean rims.
- Sealed jars can be stored up to 1 year.
Recipe by Sweet Is The Spice at https://sweetisthespice.com/recipes/side-dishesveggies/pickled-beets/
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