Are you a beet hater? I personally always thought they tasted like dirt until someone cooked them for me correctly…. Since then I’ve been roasting and preparing them on my own mostly for salads, pastas, etc. I came across these golden beets at our local farmers market last Saturday and figured I’d 1) be a pain in the ass and ask the farmer if he could cut off the greens and weigh out 6lbs for me (while there was a line), and 2) give Old Fashion Family’s pickled beets a try. Just the other day someone mentioned that shredded pickled beets are a common condiment in South Africa and that she wasn’t surprised at all that I was considering the recipe. Though I’ve never tried pickled beets before, these are apparently not your typical pickled beets in that they have a hint of spice and onion. Rather than tossing the remaining beet juice, reserve it for another recipe calling for beet(le) juice, or better yet a natural tie-dye project.
- 4 lbs beets
- 2 cups sugar
- 3 cup onion sliced
- 1 tbs mustard seed
- 1 tsp whole cloves
- 1 tsp whole allspice
- 2 cinnamon sticks broken in 1/2
- 1 tsp pickling salt or sea salt
- 2-1/2 cup apple cider vinegar
- 1-1/2 cup water
- Scrub, wash, and remove beet greens.
- Combine whole beets and water (enough to cover beets) in a large-sized, non-reactive pot. Cook beets until fork tender (approx. 25mins). Drain and cool then remove skins and stems. Chop beets into 1/8"-1/4" slices.
- Boil remaining brine ingredients in a large-sized pot. Lower heat, cover then cook for an additional 6 minutes. Add sliced beets, cook beets until they are warmed through.
- Fill prepared jars. Wipe rims and apply lids. Process in a boiling water bath for 30 minutes (starting time after the pot has returned to a boil).