Description:

Sweet Pickled Beets and Onions

Source:

William Bohannon

Serves/Makes:4 pint jars

Ingredients

• 4 cups (950 ml) baby beets or cut and peeled large beets
• 2 cups (475 ml) whole peeled shallot or peeled onion wedges
• 4 cups (950 ml) vinegar
• 4 cups (950 ml) light brown sugar
• 4 whole cloves of peeled garlic
• 4 cinnamon sticks
• 4 fresh red peppers split (optional)
• 4 bay leaves
• salt
• water for boiling

Preparation

• Boil baby beets or peeled and wedged large beets in salted water for 8 to 10 minutes covered.
• Add shallots or onion wedges and simmer covered for another 8 to 10 minutes.
• Drain beets and onions.
• Place a red pepper, bay leaf, garlic clove, and cinnamon stick in each jar.
• Boil brown sugar and vinegar for 5 minutes.
• Stuff each jar with beets and onions.
• Pour boiling syrup into each jar to within 1/2 inch from top.
• Quickly attach self sealing lid and screw on the retaining ring.
• Allow to cool at room temperature.
• Ready in 3 to 5 days and will keep for several months.
• Serve chilled if desired.

Comments

Be sure to sterilize jars and lids in a hot water bath before you fill them.