Wanting to save some of my bounty to share with others this Christmas, I opted for the most classic preservation method for the roots: pickling. To jazz them up a bit, though (I am the first to admit standard pickled beets are, well, blah) I raided my pantry and spice cabinet, spiking the vinegar brine with dark, luscious honey, BC red wine, cinnamon, allspice, black peppercorns and turmeric. Roasting the beets brought out their natural sugars for contrast, and once canned they were shelf ready to last the Winer (or at least as long as it takes for us to get through them!). The colour is as rich as the flavour too, providing a gorgeous addition to any gift basket this year that only tastes better the longer it sits on the shelf.
Shared with Gluten Free Fridays and Waste Not Want Not Wednesday
Sweet and Tangy Pickled Beets
Makes about 2 pints, 8 (1/4 cup) servings
1 ½ lbs beets, topped and scrubbed
2 cups apple cider vinegar
¼ cup red wine
2 tbsp dark honey (like buckwheat)
2 tsp raw sugar
½ tbsp Kosher salt
½ tsp cinnamon
½ tsp ground allspice
½ tsp cracked black peppercorns
¼ tsp turmeric
- Preheat the oven to 375°F.
- Wrap beets in foil and place on a cookie sheet.
- Bake 30-45 minutes, until tender. Cool until you can handle them, then peel and cut into eighths.
- In a large pot, combine vinegar, wine, honey, sugar, salt, cinnamon, allspice, pepper and turmeric. Bring to a boil.
- Add beets and reduce heat to a simmer. Cook 5 minutes.
- Ladle into pint jars (top off with more vinegar if needed) and seal. Can in a waterbath 30 minutes.
- Let sit at least 2 days before enjoying - these get better as they age!
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 115.4 mg
Total Carbs: 8.8 g
Dietary Fiber: 2.4 g
Protein: 1.4 g
*Accounting for average brine absorption