Pickled Golden Beets

Print Makes about 4 (490 mL) jars

This recipe works with red beets too, but golden beets are less likely to stain your fingers on your apron.

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).

Level of Ease:

Easy

Preserving Method:

Waterbath Preserving

You Will Need:

2 kg (7.6 cm diameter) golden beets

625 mL white vinegar (5% acidity)

300 mL water

300 g sugar

1 tsp. pickling salt

8 whole cloves

1 (7.6 cm) cinnamon stick

2 (5 - 6.35 cm diameter) onions, thinly sliced

Directions:

1. Trim beets, leaving 2.5 cm of stem, and scrub. Bring beets to a boil in water to cover in a large saucepan; reduce heat and simmer 25 to 30 minutes or until tender. Drain, rinse and cool slightly. Trim off roots and stems; peel beets. Cut beets in half vertically; cut halves crosswise into 0.5 cm thick slices to measure 1.5 L.

2. Stir together vinegar and next 5 ingredients in a 6-qt. stainless steel or enameled Dutch oven. Bring mixture to a boil. Add beets and onion; reduce heat, and simmer 5 minutes. Remove and discard spices.

3. Pack beets and onion into a hot jar with a slotted spoon, leaving 1.25 cm headspace. Remove air bubbles. Wipe jar rim. Centre lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling-water preserver. Repeat until all jars are filled.

4. Process jars 30 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

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