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.
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.
A city girl who learned to garden and it changed everything. Author, artist, Master Gardener. Better living through plants.
these sound really wonderful! the wine in there sounds intriguing, I’ve never tried wine in pickling before.
Looks great I am hosting a Giveaway to win a 50 dollar gift card to the store HomeGoods. It would be great if you stopped by and entered. Thanks Anu
Beautiful! My dh just loves beets. Sadly, I am lacking that gene. Every jar I can, it truly a labor of love, since he is the only one who eats them. :-)
Thanks for the great new recipe. He is going to love them.
Warmly,
Amy J