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Maple Pickled Beets and Onions




Source of Recipe


Darlene


Recipe Introduction


Origins Unknown


List of Ingredients




2 lb small white boiling onions - (1") unpeeled
30 small beets - (1 1/2" to 2") stems trimmed to 1" (about 5 lbs with
greens)
3 cup cider vinegar
1 1/2 cup pure maple syrup (dark amber)
1 1/2 cup water
2 tsp canning salt
6 whole star anise
6 slices peeled fresh ginger, 1/4" thick



Recipe



Prepare jars, caps and bands.

Cook onions in a large pot of boiling water until almost tender, about 5
minutes. transfer with a slotted spoon to a bowl, reserving cooking
water. When cool enough to handle, trim root ends from onions, keeping
onions intact, then slip off skins. Halve onions lengthwise.

Add beets to water in pot and boil until almost tender, about 25
minutes. Drain and, when cool enough to handle, slip off stems and
skins. Halve beets lengthwise (quarter if large).

Bring vinegar, syrup, water, salt, star anise, and ginger to a boil in a
3 quart saucepan, then simmer, uncovered, 10 minutes.

Fill jars with beets and onions. Remove star anise and ginger slices
from pickling liquid and tuck 1 of each into side of each jar. Fill jars
with pickling liquid, leaving 1/2” of headspace. Check for air bubbles.

Process half pint or pint jars in a boiling water bath for 30 minutes.
Adjust time according to altitude.

Let beets and onions stand in jars at least 1 week for flavors to develop.

Yield: 6 pints