Pickled Red Autumnal Beets
- 3 pounds beets, cleaned and trimmed, unpeeled
- 1 1/4 cups cider vinegar
- 3/4 cup rice vinegar
- 1/8 cup orange juice
- 1/2 cup water
- 4 slices ginger root, 1/4-inch thick
- 4 slices of orange peel, 2 inches wide, 1/8- to 1/4-inch thick
- 4 cinnamon sticks
- 12 whole cloves
- 4 star anise pods
- 1/3 cup dark brown sugar
- 1 tablespoon salt
makes 4 pints
Prepare The Beets
Preheat oven to 400 ̊F.
- Place beets in a baking pan and coat with a spoonful of olive oil. Cover tightly with aluminum foil. Roast in 400 ̊F oven until the beets are tender.
- Remove beets from the oven and allow to cool. Remove skin (it should slip off easily), then cut beets into wedges.
- To prepare jars, bring water to a rolling boil in a canning pot or other large pot and boil 4 1-pint canning jars and 4 new lids according to instructions.
Prepare The Brine
- In a large pot, combine the vinegars, orange juice, water, ginger slices, orange peel, sugar and salt and bring to a boil. Reduce heat slightly but keep mixture hot.
- When ready to fill, remove canning jars from the canning pot to a countertop but keep water in the pot just at a boil. Place cinnamon sticks, star anise, and cloves equally in each jar.
- Fill each jar with beets.
- Transfer the hot brine into a heatproof pitcher or measuring cup and pour over the beets to about 1/2 inch from the top of the jar. Check for air pockets with a skewer or knife and add more brine if necessary. (Don’t discard leftover brine--save in a jar in the fridge. It can be used to make dressings and marinades.)
- Wipe the tops of the jars with a clean cloth or paper towel. Place a warm lid on top, then screw on the band until snug but not overly tight.
- Bring water in the canning pot back to a full boil and use canning tongs to place jars back into the canning pot. The boiling water should be an inch over the lids. Allow to process for 10 minutes.
- After processing, turn off the heat but let the jars sit in the pot for a few minutes.
- Using tongs, remove the jars (hot!) onto a dishtowel and let cool. Once completely cool, tighten the lids if necessary.