Homemade pickled beets

 

While most canning recipes yield large quantities, this one is designed to assist you in processing a smaller quantity in the unlikely event that you aren't feeding an army. Beets' sweetness makes for a delicious pickle. After your beets are done, consider incorporating the remaining brine into a vinaigrette or potato salad for a beautiful pop of color.

 

Ingredients

1 pound beets sliced

1 small white onion sliced

1/2 cup white wine vinegar

1 teaspoon salt

1/4 cup sugar

1/2 cup water

2 1-quart canning jars with lids

1 teaspoon each of whole cloves, whole allspice, and a couple of bay leaves

 

After giving the beets a good scrub, put them in a big saucepan, add water, and boil. For about twenty-five minutes, or until a paring knife pierces the beets, boil them. After draining, rinse each beet under cold water, removing the skins and trimming off the tops and tips of the roots. When the beets are cool enough to slice, let them stand. Slice the beets thinly and place them, in turn, alongside the onions, in each of the two 1-one quart canning jars.

Measure out one quart of non-reactive pot and add the vinegar, sugar, salt, and water. If you would like, add extra spices. Pour the liquid over the beets in the jars after bringing it to a boil over high heat. Before serving, place the jar lids on firmly and refrigerate for between four and seven days.