Wine-Pickled Beets
Total Time: 01h 30m
Hands-on Time: 00h 30m
Makes: 16 - 22 servings
Red wine gives pickled products a rich, full-flavored taste. It also enhances the color of the beets nicely in this recipe.
NOTES: These beets require 1 month fermentation time for full flavor. Makes about 2 quarts.
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Ingredients
- 3 pounds beets
- 1 cup Frontier Co-op Cane Sugar
- 1/2 cup brown sugar
- 1 cup red wine
- 1½ cups red wine vinegar
- 1½ teaspoons Frontier Co-op® Kosher Salt
- 1 Frontier Co-op® Cinnamon Stick, broken
- 1/2 teaspoon Frontier Co-op® Whole Allspice
- 1/2 teaspoon Frontier Co-op® Whole Cloves
Directions
- Boil beets for about 20 minutes, until just tender. Drain and plunge in cold water, then slide skins off beets.
- Cut beets into 1/4- to 1/2-inch slices and pack in clean canning jars.
- In a pot, place sugars, wine, vinegar and salt.
- In a muslin teabag or a piece of cheesecloth, place cinnamon, allspice and cloves and tie closed. Add to the pot, bring to a boil and simmer for about 8 minutes, stirring.
- Pour syrup over beets, leaving 1/2 inch space at top of jars.
- Seal jars and process for half an hour in a boiling water bath.
- Place cooled jars in a dark cupboard for about a month before opening.
