If you can't tell, I'm really getting into this canning thing. I've been wanting to try pickling all summer. I know fall officially arrived a couple of weeks ago, and the rain showed up today in Southern California to say bye-bye to summer, but it's not too late...today I pickled some beets. I got a few in my CSA box last week and it was time to use them up. The farm also sent a recipe for pickled beets, so it was perfect.
|First, you cook the beets by boiling them in water or roasting them in the oven.|
|Ingredient list: white vinegar, sugar, salt, water, cumin seed, and whole cloves...|
|...and BEETS! Aren't these pretty?|
Pickled Beets with Cumin and Cloves (from Sherri Brooks Vinton)
1 c. distilled white vinegar
1/2 c. water
1/2 c. sugar
1/2 T salt
1 T cumin seed
1/4 tsp whole cloves
1. Prep the beets by boiling or roasting until nearly tender. Cut them in half and then into 1/4 inch slices.
2. Combine the vinegar, water, sugar, and salt in a medium nonreactive saucepan, and bring to a boil. Stir to dissolve the sugar and salt, and then remove from the heat.
3. Pack the beets into 3 clean, hot pint jars, arranging them snugly but with enough room for brine to circulate. Divide the cumin seed and cloves among the jars. Pour the hot brine over the beets to cover by 1/2 inch. Leave 1/2 inch of headspace between the top of the liquid and the lid.
4. Cool, cover, and store in the refrigerator for up to 3 weeks. Makes 3 pints.
I only had 3 beets, so I only did one jar. I just cut the recipe by 2/3.
I'll see how they taste tomorrow!
|I love how they glisten in the liquid like jewels of sour and sweet goodness. This was so easy!|