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Post by Loupy on Jun 10, 2015 13:57:20 GMT -7
Tarragon Pickled Beetsposted by STEPHANIE @ gardentherapy.ca/Here is a small batch of pickled red beets that will be gone in a flash. If you choose to make enough to stock the pantry, they taste even better after a few weeks.Ingredients: 3 large red beets 3/4 cup white wine vinegar 3/4 cup white wine 3/4 cup water 1/3 cup brown sugar 1 tsp fresh chopped tarragon 2 whole cloves 1 bay leaf
Directions: Clean and trim beets. Cover with water in a large pot and bring to a boil. Reduce heat and simmer until beets are tender, about 45 minutes. Rinse and cool. Using a vegetable peeler or scrubber, remove the skin then cut the beets into 3/4” thick cubes. Pack chopped beets into 4-5 sterilized 250ml canning jars.
Add all other ingredients to a saucepan and bring to a boil, stirring regularly until sugar is dissolved. Simmer uncovered for 10-15 minutes or until you have the depth of flavor you like. Immediately pour hot pickling liquid over beets leaving 1/4” of headspace. Seal jars and process in a boiling water canner for 20 minutes.
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