This is another wonderful canning recipe adapted from Liana Krissoff’s Canning for a New Generation. As you might be able to tell, I was on a canning kick last week: two different kinds of pickled pears, cranberry and pear chutney, and now some pickled beets. This is all part of the Thanksgiving prep. I was invited to my Aunt and Uncle’s for Thanksgiving this year, and have been enlisted to bring appetizers and dessert. I am hoping that the canned items will lend some flavor and color to the typical holiday cheese board and charcuterie.
This recipe makes 1 quart sized jar.
Cook, peel, and slice 4 beets.
Sterilize a quart sized mason jar.
In the sterilized jar place:
- the Beets
- 1 tsp whole Black Pepper Corns
- 1 tsp whole Mustard Seeds
- 1 Cinnamon Stick
In a sauce pan on the stovetop bring to a boil:
- 2 cups Apple Cider Vinegar (5% Acidity)
- 1 cup Water
- 1/2 tsp Allspice
- 3 tbsp Honey
- 1 tsp Anise Seeds
- 1 tsp Salt
Boil the pickling solution down slightly (5-10 minutes), and pour the boiling liquid directly into the jar covering the beets.
Place the lid on the jar and seal. You can then either process the jar for canning, or place the jar in the refrigerator for up to a month.