What a sweet addition to a summer veggie plate! Any kind of beets will work; we used golden ones for their lovely color. Although we love the softer flavor of white balsamic vinegar, you can also make this using 2 1/2 cups water mixed with 2 1/2 cups cider vinegar.

Shannon Walker
Recipe by Cooking Light August 2014

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Anais & Dax; Styling: Lydia Pursell

Recipe Summary

hands-on:
50 mins
total:
2 weeks
Yield:
Serves 24 (serving size: 3 pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Leave root and 1-inch stem on beets; scrub with a brush. Place beets in a large Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until almost tender. Drain beets; cover with cool water. When beets are cool enough to handle, drain. Trim off beet roots; rub off skins. Cut beets lengthwise into quarters.

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  • Combine vinegar and remaining ingredients in Dutch oven. Bring to a boil; reduce heat, and simmer 10 minutes. Discard spices.

  • Divide beets evenly among 6 (1-pint) hot sterilized jars. Divide hot vinegar mixture evenly among jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover with metal lids; screw on bands.

  • Process in boiling-water bath for 15 minutes. Remove jars from water bath; cool completely, and check for proper seal (see Note below). For best flavor, allow 2 weeks before eating. Store in a cool, dark place up to 1 year.

  • Note: Remove jars from canner, placing on a towel. Let jars stand at room temperature 12 to 24 hours. Press center of each lid; lids should not flex or "pop." Remove bands; gently try to lift lid with gentle pressure. If lid stays on, you have a good seal.

Nutrition Facts

74 calories; fat 0.2g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 2g; carbohydrates 17g; fiber 3g; cholesterol 0mg; iron 1mg; sodium 148mg; calcium 15mg.
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