Pickled Beets
Capture the vibrant flavors of the season with these pickled beets. Tangy cider vinegar infused with warm spices like cardamom and cloves adds depth to the earthy sweetness of tender, sliced beets and onions. Perfect for adding a pop of color and flavor to your charcuterie board or as a delightful homemade gift for friends and family.
— Constant Cookbook
Ingredients
- 1 lb. beets
- 1 white onion, sliced
- 1 cup cider vinegar (5 percent acidity)
- 1/4 cup sugar, or to taste
- 1 Tbs. cardamom pods
- 1 Tbs. whole cloves
- Pinch of salt
Instructions
- Have ready 4 hot, sterilized one-pint jars and their lids.
- Put the beets into a large saucepan (if using different-colored beets, separate them into 2 saucepans) and add water to cover by 2 inches. Bring to a boil, reduce the heat to medium-low, cover partially and simmer until the beets are tender, 25 to 30 minutes. Drain the beets, reserving 2 cups of the cooking liquid.
- When the cooked beets are cool enough to handle, peel them and cut into slices 1/4 inch thick. Divide the beet slices and the onion slices among the jars.
- In a saucepan over medium heat, combine the reserved cooking liquid, the vinegar, sugar, cardamom, cloves and salt. Bring to a boil, stirring, just until the sugar is dissolved.
- Ladle the hot vinegar mixture into the jars, evenly distributing the spices and leaving 1/2 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
- Process the jars in a boiling-water bath for 7 minutes. Let the jars stand undisturbed for 24 hours and then set them aside for 1 week for the flavors to develop. The sealed jars can be stored in a cool, dark place for up to 3 months. If a seal has failed, store the jar in the refrigerator for up to 1 week. Makes 4 one-pint jars.
- Adapted from <i>The Art of Preserving,</i> by Lisa Atwood, Rebecca Courchesne &amp; Rick Field (Weldon Owen, 2010).
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