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Tarragon Pickled Beets

Here is a small batch of pickled red beets that will be gone in a flash. If you choose to make enough to stock the pantry, they taste even better after a few weeks.

Tarragon Pickled beets

Ingredients:

  • 3 large red beets
  • 3/4 cup white wine vinegar
  • 3/4 cup white wine
  • 3/4 cup water
  • 1/3 cup brown sugar
  • 1 tsp fresh chopped tarragon
  • 2 whole cloves
  • 1 bay leaf

Directions:

Clean and trim beets. Cover with water in a large pot and bring to a boil. Reduce heat and simmer until beets are tender, about 45 minutes. Rinse and cool. Using a vegetable peeler or scrubber, remove the skin then cut the beets into 3/4” thick cubes. Pack chopped beets into 4-5 sterilized 250ml canning jars.

Add all other ingredients to a saucepan and bring to a boil, stirring regularly until sugar is dissolved. Simmer uncovered for 10-15 minutes or until you have the depth of flavour you like. Immediately pour hot pickling liquid over beets leaving 1/4” of headspace.

Seal jars and process in a boiling water canner for 20 minutes.

 

Comments

  1. The color of the dish looks so amazing! Do you think we can replace 1/3 cup brown sugar by 1/6 cup honey in this recipe? Can i use dried tarragon or a substitute of it for this dish?

    Reply

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