Joyce’s Gingery Pickeled Beets

Joyce's Gingery Pickeled Beets

2015-01-28 10:42:06

Ingredients

Instructions

Scrub the beets, removing the greens and long roots. Place the beets in a pot and cover with water. Simmer over medium heat until the beets are just tender, about 30 to 45 minutes depending on the size of your beets. Drain and rinse with cold water. When the beets are cool enough to handle, rub the skins off with your fingers. (Wear plastic gloves or resealable plastic bags on your hands if you're averse to pink-stained skin.) Trim the unwieldy ends, cut the beets into wedges, and set aside.
Prepare a boiling water bath and 4 regular-mouth 1-pint jars according to standard canning process. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine the vinegar, 2 c water, salt, sugar, cinnamon stick, and ginger slices in a pot and bring the brine to a boil.
Meanwhile, pack the beet wedges into the sterilized jars. Slowly pour the hot brine over the beets in each jar, making sure to include 2 to 3 ginger slices in each jar and leaving 1/2 inch headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.
Wipe the rims, apply the lids and rings and process in a boiling water bath for 10 minutes.
Let these pickles cure for at least 1 week before eating.

By Marisa McClellan

Adapted from Food in Jars by Marisa McClellan

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