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). Tweet Level of Ease: Easy Preserving Method: Waterbath Preserving You Will Need: 2 kg (7.6 cm diameter) golden beets625 mL white vinegar (5% acidity)300 mL water300 g sugar1 tsp. pickling salt8 whole cloves1 (7.6 cm) cinnamon stick2 (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. Share Your Photos Do you have a photo of Pickled Golden Beets you made?Share with others! Add + Photo
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