Sweet And Tangy Pickled Beets
From jo_jo_ba 10 years ago
- 2 hours to make
- Serves 8
Roasted homegrown, heirloom beets are kissed with a vinegar, honey and red wine brine spiked with cinnamon, allspice, black peppercorns and turmeric. Canned, they're a gorgeous addition to the pantry that's equally delicious. Read more Makes about 2 pints, 8 (1/4 cup) servings See less
Ingredients
- 1 ½ lbs beets, topped and scrubbed shopping list
- 2 cups apple cider vinegar shopping list
- ¼ cup red wine shopping list
- 2 tbsp honey shopping list
- 2 tsp raw sugar shopping list
- ½ tbsp Kosher salt shopping list
- ½ tsp cinnamon shopping list
- ½ tsp ground allspice shopping list
- ½ tsp cracked black peppercorns shopping list
- ¼ tsp turmeric shopping list
How to make it
- Preheat the oven to 375°F.
- Wrap beets in foil and place on a cookie sheet.
- Bake 30-45 minutes, until tender. Cool until you can handle them, then peel and cut into eighths.
- In a large pot, combine vinegar, wine, honey, sugar, salt, cinnamon, allspice, pepper and turmeric. Bring to a boil.
- Add beets and reduce heat to a simmer. Cook 5 minutes.
- Ladle into jars (top off with more vinegar if needed) and seal. Can in a waterbath 30 minutes.
- Let sit at least 2 days before enjoying - these get better as they age!
People Who Like This Dish 2
- Pierresth Nowhere, Us
- chuckieb Ottawa, CA
- jo_jo_ba Oshawa, CA
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