Tuesday, February 18, 2014

Recipe: Pickled Beets

Beets are one of my favorite vegetables. I love the earthy flavor, vibrant colors and that they are packed of vitamins. This time of year we get at least 5 beets a week in our veggie delivery but lately there have been more. I haven't been able to keep up with them, I try to roast them and juice them but found myself with too many to use. Wasting them is not an option so pickling them seemed like the best way to preserve all of those the beets. I found this recipe online that I used as a jumping off point, then processed the jars in a water bath to create a canning seal so that they'll last for months in the cupboard. 

First I infused some white vinegar with tarragon buy just letting it soak in the vinegar for about an hour then strained out the herbs. Then I roasted all the beets, pealed them and sliced them in about 1/4 pieces. While the beets were roasting I sliced up two red onions. Using sterilized jars I layered the beet and onion slices and set jars aside. In a sauce pan I combined the sugar, tarragon infused vinegar, water and salt, simmered the mixture for five minutes and poured brine over the beets and onions. I wiped off the rims of the jars, placed on new gaskets and submerged them in a water bath to create a seal like I do when canning tomatoes

12-15 beets (I used red and yellow)
2 large red onions
1/2 cup sugar
1 cup white vinegar
1 cup water
2 tsp salt
1 tsp tarragon

{Pickled and processed beets with red onion}

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