Pickled Beets With Star Anise
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
50
Sourness
33
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Trim green tops from beets, leaving 1 inch of stems attached (do not trim root end)
2
Place beets in a large pot
3
Add water to cover by 2 inches
4
Boil until beets are tender, about 1 hour
5
Drain and rinse under cold water to cool
6
Peel and trim beets
7
Cut into quarters
8
Pack into a clean, hot 1-quart jar
9
Meanwhile, bring vinegar and remaining ingredients to a boil in a small saucepan over high heat, stirring until sugar is dissolved
10
Remove from heat, cover, and let syrup steep for 1 hour
11
Remove star anise from syrup and return to a boil over high heat
12
Pour syrup over beets, leaving 1/2 inch space on top
13
Shake to dislodge any air pockets
14
Wipe rim, seal, and process jar in a boiling water bath for 30 minutes
15
Allow at least a week to pickle before eating
16
Trim green tops from beets, leaving 1 inch of stems attached (do not trim root end)
17
Place beets in a large pot
18
Add water to cover by 2 inches
19
Boil until beets are tender, about 1 hour
20
Drain and rinse under cold water to cool
21
Peel and trim beets
22
Cut into quarters
23
Pack into a clean, hot 1-quart jar
24
Meanwhile, bring vinegar and remaining ingredients to a boil in a small saucepan over high heat, stirring until sugar is dissolved
25
Remove from heat, cover, and let syrup steep for 1 hour
26
Remove star anise from syrup and return to a boil over high heat
27
Pour syrup over beets, leaving 1/2 inch space on top
28
Shake to dislodge any air pockets
29
Wipe rim, seal, and process jar in a boiling water bath for 30 minutes
30
Allow at least a week to pickle before eating