Photo: Pickled Beets Recipe
Ingredients
- Roasted Beets, recipe follows
- 1 large red onion, frenched
- 1 cup tarragon wine vinegar
- 1 1/2 teaspoons Kosher salt
- 1/2 cup sugar
- 1 cup water
Directions
Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
Roasted Beets:
- 6 medium beets, cleaned with 1-inch stem remaining
- 2 large shallots, peeled
- 2 sprigs rosemary
- 2 teaspoons olive oil
Preheat oven to 400 degrees F.
In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.
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By sledelsa
mission
on May 24, 2013
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Made this recipe using apple cider vinegar because that's all I had. Tasted them after 3 days. Delicious! next batch I will do beets only
By john28270_925479
Charlotte, NC
on May 19, 2013
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These are really good, but, the correct quantities for two 1 quart jars are:
For Roasted Beets-
Beets 9 Medium
Shallots 3 Peeled
Rosemary 3 Sprigs
OO 3 tsp
For Other Ingredients/Liquid
Red Onion 1.5 Large Frenched
Tarragon Vinegar 1.5 Cups
Kosher Salt 3 tsp
Sugar 0.75 Cup
Water 1.5 Cups
Otherwise, there aren't enough beets, or onions, or pickling liquid, to fill both jars.
By dutchie95841
Sacramento, CA
on March 26, 2013
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When canning beets you need to process in a pressure canner.
With pickling, vinegar is added and acidifies the beets. Therefore, pickled beets can be processed safely in a Water Bath Canner. Pints are recommended, not quarts. 30 minutes is the generally recommended length of time to process for pints.
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