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Just in! Fresh, gorgeous beets…
Just in from Pretasky’s farm: a beautiful bounty of beets…with gorgeous greens to boot! Though I love my beets roasted, I have been itching to try my hand at pickling. The strongertogether.coop website had a recipe perfectly suited for me and my lack of pickling prowess.
Most canning recipes make a huge amount; this recipe cranks out a much more manageable portion. And be sure to take advantage of our sale on pickling spices through the end of the month!
- 1 lb. beets, 2 ½ inch diameter
- 1 small white onion, slivered
- ½ cup white wine vinegar
- 1 tsp salt
- ¼ cup sugar
- ½ cup water
- 2 1 quart canning jars with lids
- 1 tsp each: whole cloves, whole allspice, a couple of bay leaves (optional)
- Scrub the beets and place in a large pot, cover with water, and bring to a boil. Boil the beets until they are tender when pierced with a paring knife, about 25 minutes. Drain, and run cold water over each beet, slipping the skins off and paring off the tops and root tips. Let the beets stand until cool enough to slice. Thinly slice beets, and then pack into the two 1-quart canning jars, alternating with the sliced onions.
- In a 1-quart, non-reactive pot (such as stainless steel), combine the vinegar, salt, sugar and water. Add the optional spices, if desired. Bring to a boil over high heat, and then pour the liquid over the beets in the jars. Screw the lids on the jars tightly, then refrigerate for 4-7 days before serving. Beet Appétit!