Make your own pickled beets! It’s easier than you think.
- 1-2 bunches beets from 1 to 2 1/2 inches wide, washed trimmed tops & roots to 1 inch
- 1/2 c onion sliced
- 1/2 c apple cider vinegar
- 1 T water
- 1 T sugar
- 1/4 t black peppercorn whole
- to taste salt & pepper
Cook beets Cover with boiling water and simmer just until tender, about 15 to 20 minutes. Drain and discard the liquid. Remove the stems, roots, and skins. Leave the baby beets (under 1 1/2 inches) whole. Quarter or halve larger beets.
In a medium- sized pot, combine lemon juice, water, sugar, peppercorns, and salt. Bring to a boil, stirring until the sugar is dissolved. Add beets and onions to liquid and simmer for 5 minutes, stirring often. During the last minute, add in the tarragon.
To can Pack vegetables into sterilized hot pint jars and add the hot vinegar solution. Leave 1/2 inch headspace. Lid jars. Process for 30 minutes in a hot water bath. Cool, label and date, and store.
photos: CCF staff