Sunday, October 14, 2012

Pickled Golden Beets with Onions and Cardamom



Beet day! First up were a batch of the red wine beets I have blogged about before. 
Next, golden beets.

1 pound golden beets
1 yellow onion, sliced
1 cup cider vinegar
1 cup water
1/4 cup sugar
1 Tablespoon cardamom pods
1/2 Tablespoon cloves
1/4 teaspoon salt

Roast beets in foil in your oven at 350 for about 1 hour or until tender. Remove from the oven and allow to cool slightly. Slip off the skins and, if large, cut into chunks. Place in pint jars with sliced onion.

While the beets are roasting, prepare your brine. Add vinegar, water, sugar, cardamom, cloves and salt to a pot and bring to a boil, stirring to dissolve the sugar. Simmer for 10 minutes.

Ladle the brine over the beets in your pint jars and finger seal. Process immediately in a hot water bath for 10 minutes.

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