Wine-Pickled Beets

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.

Share with your friends

Ingredients

Directions

  1. Boil beets for about 20 minutes, until just tender. Drain and plunge in cold water, then slide skins off beets.
  2. Cut beets into 1/4- to 1/2-inch slices and pack in clean canning jars.
  3. In a pot, place sugars, wine, vinegar and salt.
  4. 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.
  5. Pour syrup over beets, leaving 1/2 inch space at top of jars.
  6. Seal jars and process for half an hour in a boiling water bath.
  7. Place cooled jars in a dark cupboard for about a month before opening.