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.
- 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
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.
Do I strain the spices out before pouring the liquid in the beets?
No, leave the spices in! It will just get tastier over time.
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?
How long will they stay for on the shelf/ in storage and/ or do they need to be refrigerated?