Pickled Golden Beets

Name: Pickled Golden Beets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 250
Cuisine: Global
Ingredients: 1 stick (3-inch) cinnamon; 2 kilograms (3-inch-diameter) golden beets; 4 inches diameter) onions, thinly sliced; 1 teaspoon canning-and-pickling salt; 296 milliliters sugar; 591 milliliters white vinegar (5% acidity)

Pickled Golden Beets might be just the hor d'oeuvre you are searching for. This gluten free and vegan recipe serves 250. One serving contains 7 calories, 0g of protein, and 0g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up cinnamon stick, sugar, onions, and a few other things to make it today.

Instructions

Trim beets, leaving 1 inch of stem, and scrub. Bring beets to a boil in water to cover in a medium saucepan; reduce heat, and simmer 25 to 30 minutes or until tender.

Ingredients you will need

Beet

Water

Equipment you will use

Sauce Pan

Drain, rinse, and cool slightly. Trim off roots and stems; peel beets.

Ingredients you will need

Beet

Cut beets in half vertically; cut halves into 1/4-inch-thick slices to measure 6 cups.

Ingredients you will need

Beet

Sterilize jars, and prepare lids.

While jars are boiling, stir together vinegar, next 4 ingredients, and 1 1/4 cups water in a stainless steel or enameled 8-qt. Dutch oven. Bring mixture to a boil.

Ingredients you will need

Vinegar

Water

Equipment you will use

Dutch Oven

Add beets and onions; reduce heat, and simmer 5 minutes.

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Onion

Beet

Remove and discard spices.

Ingredients you will need

Spices

Using a slotted spoon, divide beets and onions evenly among hot jars, leaving 1/2-inch headspace. Cover beet mixture with hot pickling liquid, leaving 1/2-inch headspace. Seal and process jars, processing 30 minutes.

Ingredients you will need

Onion

Beet

Equipment you will use

Slotted Spoon

Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

Ingredients you will need

Water