Beets in Vinegar
Source of Recipe
Keeping Food Fresh, the Gardeners and Farmers of Terre Vivante
List of Ingredients
distilled water, unchlorinated
1 pound small beets
1 quart white wine vinegar
6 black peppercorns
1/2 teaspoon cracked pepper
1 small red bird pepper
20 fresh white pearl onions
Equipment:
two saucepans
canning jars and lids Recipe
Cook the beets in boiling salted water for twenty to twenty-five minutes or until tender.
In another saucepan, combine the vinegar with all of the peppers. Bring this mixture of a boil and cook it for two minutes. Remove it from the heat and let the pan cool.
Peel the pearly onions. When the beets are done, let them cool only slightly, peeling them while still warm. Put then in a jar with the onions and pour in the seasoned vinegar.
Let the contents cool before closing the jars. Store then in a cool place. The beets will be ready to eat in about two weeks.
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Original poster's Notes: Be sure to use unchlorinated water.
I have pickled beets without processing, but I've always stored in the refrigerator and replenished the vinegar if it exposes the beets. Then we eat the beets quickly - within about 5 days.
This recipe doesn't use a processor, doesn't mention refrigeration. and says the beets will be ready in two weeks.
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