Pickled beet recipe by Jane Selover
Makes 4 pints
6 lb . small Chioggia or favorable beets2 cups white wine vinegar2 cup sugar6 cups thinly sliced red onion1⁄4 loving cup pickling spice12 whole cloves4 pint canning jounce and lids
take a canning tympani two - thirds full of water and make for to a boil . washing , rinsing , and sterilize the canning jar and lids .
houseclean the beets and pare the fore to 1⁄2 in . Place beetroot in a saucepan , and cover with cold piss . Bring to a boil , let down the heat , and simmer until tender , 15 to 20 min . Drain and hold in cold water supply . When nerveless , peel and turn off off the stems .
Meanwhile , unite the vinegar and simoleons in a non - responsive saucepan . Bring to a simmer over average heat .
Toss the beets and onion slice together . satiate the jars with the mixture , press out down so they are as full as potential . Put 1 tbsp . of the pickling spices and 3 cloves in each jar . occupy with simmer saltwater to 1⁄2 in . from the top . Wipe the rims clean and screw on the two - piece lid . transferral shock to the boiling - water bath and process for 10 min . Cool , then label and store in a benighted place for a month for flavors to develop .
Read this to learn how to uprise beets .
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