Ingredients:
- 760 g (5 cups) baby beets
- 335 ml (1 1/3 cups) white pearl onions
- FOR THE SPICE BAG:
- 1/2 cinnamon stick, crushed
- 5 ml (1 tsp.) coriander seeds
- 5 ml (1 tsp) green cardamom pods, crushed
- 3 ml (1/2 tsp.) cloves
- 3 ml (1/2 tsp) allspice, crushed
- A pinch of nutmeg, crushed
- FOR THE MARINADE:
- 500 ml (2 cups) white vinegar
- 10 ml (2 tsp.) pickling salt
- 250 ml (1 cup) sugar
- 250 ml (1 cup) of water
Good to know! One serving is equivalent to a 750ml jar.
Preparation:
Preparing the Vegetables:
Wash the beets using a soft brush, leaving the tops and tails intact. In a large pot, cover the beets with water, bring to a boil, then simmer until the skin easily slides off. Transfer beets to an ice water bath, then peel and slice into 1 cm (1/2 in.) thick rounds. Blanch pearl onions in boiling water for 2 minutes, drain, and peel.
Preparing the Spice Bag:
Place all spice bag ingredients in a cheesecloth.
Preparing the Marinade:
Heat all marinade ingredients in a large pot, stirring until sugar dissolves. Add the spice bag, bring to a boil, and simmer for 5 minutes. Turn off the heat and let macerate for 20 minutes. Remove and squeeze the spice bag to extract flavors.
Canning the Pickled Beets:
Add beets and onions to the marinade, bring to a boil, and simmer for 5 minutes. Using a slotted spoon, transfer vegetables to sterilized Mason jars, pressing gently and leaving 2.5 cm (1 in.) of headspace. Fill jars with marinade, leaving 1 cm (1/2 in.) headspace. Seal jars according to manufacturer’s instructions.
Enjoy your homemade pickled beets as a tangy, flavorful addition to any meal!
