Sweet Pickled Beets

Tuesday, 11 August 2009

The earthy nature of beets is tamed in this gentle pickle which serves as the perfect garnish to a simple ploughman’s lunch of bread and cheese. Pickled beets may also be served as a condiment with roast meats.    (Makes 4 pints) 4 pounds beets 4 cups apple cider vinegar 1 cup sugar 1 teaspoon Kosher salt 1 cinnamon stick, snapped vertically into 4 pieces 1 teaspoon whole cloves 1 teaspoon whole black peppercorns 1.) In a preserving kettle or a stock pot, sterilize 4 wide-mouth, pint-size canning jars and allow the jars to simmer, undisturbed.  Cook beets in boiling water until fork-tender.  Depending on the size and freshness of the beets, this will take anywhere from 15 to 45 minutes.   2.) Meanwhile, in a saucepan over medium-high heat, combine vinegar, sugar, salt and spices and bring the liquid to a boil; reduce heat to a simmer, and cover.   3.) Peel the cooked beets under cold running water and if the beets are large, cut into 1/2-inch x 4-inch match sticks.  Medium-sized beets may be cut into quarters.  If they are very small, leave them whole.   4.) Fill the sterilized jars with the prepared beets and pour on the vinegar mixture, dividing the spices evenly between the jars, and allowing 1/2-inch head space at the top of each jar.  Seal with new, sterilized 2-piece canning jar lids and return the sealed jars to the hot water bath.   5.) Process the jars by allowing them to simmer in the hot water bath for 20 minutes, then remove from hot water bath and allow pickles to cool at room temperature for several hours or overnight.  Any jars that fail to seal may be kept in the refrigerator where they will keep for several months.  Sealed jars will keep in a cool, dark place for a year.

 

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