Pickled Beets and Onions – The Countless Meal®

Sterilize jars by putting the washed jars into a chilly oven after which turning the oven to 350 levels Fahrenheit. Depart the jars within the oven for 10 minutes at full warmth after which open the oven door and allow them to cool.

Deliver a medium-sized pot of water to a boil and add the pearl onion. Boil them for five minutes then use a slotted spoon to take away them – reserve the water. When the onions are cool sufficient to the touch, take away the skins.

10 pearl onions

Add beets to the onion water and cook dinner till they’re mushy when pricked with a fork, about 20-Half-hour.  

3 lb pickled beets

Whereas the beets are boiling, add the vinegar, maple syrup, water, peppercorns, salt, star anise, and ginger slices to a small pot and produce it to a boil. Cowl the pot and boil arduous for 3 minutes. Maintain the brine sizzling till you are prepared to make use of it.

1 ½ cups apple cider vinegar, ¾ cup maple syrup, ¾ cup water, 1 teaspoon black peppercorns, 1 teaspoon salt, 6 entire star anise, 6 2-inch slices of ginger

Drain the beets and set them apart till they’re cool sufficient to deal with. Peel the pores and skin from beets, lower off the highest and backside, and quarter them.

Fill the recent sterilized jars with the beets and onions, packing them in tightly. Divide the ginger and star anise evenly between the 2 jars. Pour the recent vinegar liquid into the jars till it covers the beets and is inside ¼-inch from the highest of the jar.  

Seal jar and permit to sit down for two weeks in your pantry.