Lisa Atwood, Rebecca Courchesne, Rick Field

Pickled Beets

Name: Pickled Beets
Yield: Makes 4 one-pint (16-fl oz/500-ml) jars
Ingredients: 1 cup (8 fl oz/250 ml) cider vinegar (5 percent acidity); 1 Tbsp cardamom pods; 1 lb (500 g) beets; ¼ cup (2 oz/60 g) sugar, or to taste; 1 white onion, sliced; 1 Tbsp whole cloves; Pinch of salt

Preparation info

Makes
4
one pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Pickled beets charm in salad preparations, lending color, texture, and their signature flavor. Try them layered with fresh mozzarella and a drizzle of olive oil, or eat them straight from the jar. Any beet variety, from red to gold to red-and-white-striped Chioggias, can be used.

Ingredients

1 lb (500 g) beets
1 white onion, sliced
1

Preserve
Vegan
Gluten-free

Method

Have ready hot, sterilized jars and their lids.

Put the beets into a large saucepan (if using different-colored beets, separate them into 2 saucepans) and add water to cover by 2 inches (5