Monday, July 23, 2007

Pickled Beets

I was looking for something for the baby beets I received in our csa bag this past week and decided to pickled the beets. I love pickled beets and this is a very simple and easy recipe. It didn't cost much for my organic pickled beets.
From the Organic Cooks Bible

4 or 5 young red beets, washed and trimmed

1 medium onion, sliced thin and separated into rings

1/2 cinnamon stick

3 whole cloves

1 cup apple cider vinegar

1/4 cup sugar

In a large pot, place a steamer basket and an inch or two of water, and add the whole beets. Steam the beets for about 40-60 minutes, adding more water as it evaporates. When the beets are tender but not mushy, remove them from the heat and let them cool so they can be handled and peel. Strain and reserve the liquor from the bottom of the steamer. Slice the beets into 1/4 inch thick rounds.

Place the beets, onion, cinnamon, and cloves in a 1-quart mason jar. In a saucepan, combine the vinegar, sugar, and 1 cup of the beet steaming liquor (add water to make 1 cup if you don't have enough). Heat over medium heat just until the sugar dissolves, then pour the liquid over the beets and onion rings. If it doesn't quite cover the vegetables, add more vinegar.

Screw down the jar lid to the point where the ring just begins to become tight but there's still the tinest bit of play, and process in a boiling water bath for 30 minutes, according to standard directions for canning aciditic foods. Or if you plan to use them quickly, simply place the covered jar in the fridge for a day before serving. These pickled beets will keep that way for 2 weeks.

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