PICKLED BEETS IN RED WINE

 

 In the South, it's canning season, and this recipe for Pickled Beets in Red Wine is always on the menu. It's an all-time favorite of ours, and I'm confident it will be one of yours too.

 

Equipment

Water Bath Canner

 

Ingredients

4 pounds beets

1 cup white sugar

1/2 cup dark brown sugar

1 cup dry red wine

1 1/2 cups red wine vinegar

1 cinnamon stick about 4-5 inches in length

1/2 teaspoon whole allspice

1/2 teaspoon whole cloves

1 1/2 teaspoons kosher salt

 

Clean the beets thoroughly and place them in a large pot of boiling water. Boil the beets for 20-25 minutes, or until they are tender when pierced with a knife.

Set up the beets in ice water to stop the cooking process.

Whenever the ends are cool enough to handle, cut them off, peel them, and slice them into 1/4-1/2 inch rounds.

 

Fill clean canning jars halfway with beets. I made use of pints.

 

In the meantime, bring the remaining ingredients to a boil in a pot. Lower the heat to low and continue to cook for 5-7 minutes. Take out the cinnamon stick.

Add the liquid over the beets, leaving 1/2 inch of space between them.

Tighten the two-piece lid on top.

 

Can for 30 minutes in a boiling water bath canner.

Before eating, store in a dry, dark place for 2 weeks.