reprinted with permission from strongertogether.coop
Most canning recipes make huge amounts; this one is engineered to help you crank out a smaller batch, in case you aren’t feeding an army. The sweetness of beets lends itself to a great pickle. Once you’ve enjoyed your beets, try using the leftover brine in potato salad or vinaigrette, for a lovely boost of color.
1 pound beets, 2 1/2 inch diameter
1 small white onion, sliced thin
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 whole cloves, whole allspice, 2 bay leaves
- Scrub the beets and place in a large pot, cover with water, and bring to a boil. Boil until tender when pierced with a paring knife, about 25 minutes. Drain, and run cold water over each beet, slipping the skins off and paring off the tops and root tips. Let the beets stand until cool enough to slice. Thinly slice beets, then pack into the two 1-quart canning jars, alternating with sliced onions.
- In a 1-quart non-reactive pot, combine the vinegar, salt, sugar and water. Add spices. Bring to a boil over high heat, then pour the liquid over the beets in the jars. Screw the lids on the jars tightly, then refrigerate for 4-7 days before serving.