Pickled Beets

I learned this year that I love pickled beets on a tuna fish sandwich! My mom used to make pickled beets and, as a child, I thought they were gross. Isn't it wonderful how our tastes evolve? That's why we have a rule at our house that you have to try everything on your plates. I never make my kids eat something they really don't like, but they have to at least taste it--it's a pleasant surprise to all of us when they realize they like something they thought they didn't. They don't like pickled beets much yet, but who knows, they might change their minds!

Start with 2 dozen small beets, tops trimmed off, leaving an inch or so of stems and the roots on, scrubbed well. Simmer, covered, until fork tender. Reserve 1 cup of cooking liquid, drain beets, and spread on a cookie sheet to cool enough to peel.





I found that wearing rubber dishwashing gloves worked perfectly for peeling--the textured grips made peeling a snap and my hands didn't turn pink!

Peel then slice into 1/4 inch slices--you may want to halve them if you prefer smaller pieces. Return to the pan along with:

3 medium onions, sliced into 1/4 inch slices
1 cinnamon stick
6 whole cloves
1 cup reserved beet cooking liquid
2 cups apple cider vinegar
1 1/4 cups sugar
2 tbsp salt






Bring to a simmer, simmer 5 minutes, remove cinnamon stick, and keep simmering while you pack into hot, sterile jars. Fill jars to within 1/2 inch of the top. Process in a boiling water bath for 10 min. (For more information about how to can, I found this nice description plus pictures at canningbasics.com.)






This recipe should make about 4 pints.

Now you have pickled beet yumminess to get you through the winter--and they are so pretty too, thanks to all those wonderful antioxidant anthocyanidins!!

Yours in health,
Dr. Crystal