Recipes Side Dishes Basics Pickled Beets

Pickled Beets

Pickled Beets is rated 5.0 out of 5 by 1.
  • y_2017, m_5, d_23, h_4
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.pickled-beets, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 13ms
  • REVIEWS, PRODUCT
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 16

Pickled beets charm in salad preparations, lending color, texture and their signature flavor. Try them layered with fresh mozzarella and a drizzle of olive oil, or tossed with arugula and garnished with ricotta salata . Or eat these beets straight from the jar. Any beet variety, from red to gold to red-and-white-striped Chioggias, can be used.

Ingredients:

  • 1 lb. beets
  • 1 white onion, sliced
  • 1 cup cider vinegar (5 percent acidity)
  • 1/4 cup sugar, or to taste
  • 1 Tbs. cardamom pods
  • 1 Tbs. whole cloves
  • Pinch of salt

Directions:

Have ready 4 hot, sterilized one-pint jars and their lids.

Put the beets into a large saucepan (if using different-colored beets, separate them into 2 saucepans) and add water to cover by 2 inches. Bring to a boil, reduce the heat to medium-low, cover partially and simmer until the beets are tender, 25 to 30 minutes. Drain the beets, reserving 2 cups of the cooking liquid.

When the cooked beets are cool enough to handle, peel them and cut into slices 1/4 inch thick. Divide the beet slices and the onion slices among the jars.

In a saucepan over medium heat, combine the reserved cooking liquid, the vinegar, sugar, cardamom, cloves and salt. Bring to a boil, stirring, just until the sugar is dissolved.

Ladle the hot vinegar mixture into the jars, evenly distributing the spices and leaving 1/2 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars in a boiling-water bath for 7 minutes. Let the jars stand undisturbed for 24 hours and then set them aside for 1 week for the flavors to develop. The sealed jars can be stored in a cool, dark place for up to 3 months. If a seal has failed, store the jar in the refrigerator for up to 1 week. Makes 4 one-pint jars.

Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).

Rated 5 out of 5 by from Unusual spices I just finished making a batch of these. I doubled the recipe, and still found that I was able to fill only about 4 pint jars, with a little left over. Yield is always pretty iffy with canning recipes, and I was canning slices, which pack down a bit more than quarters. Cardamom is a favorite spice for me, and this is the first time I have seen it used in a pickling recipe. The smell of the spices was heavenly! I used golden beets, and the resulting pickle is beautiful. I can hardly wait to crack a jar open in a week or so, to see how the spices have developed.
Date published: 2015-08-25
  • y_2017, m_5, d_23, h_4
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.pickled-beets, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 10ms
  • REVIEWS, PRODUCT