Maple Pickled Beets And Onions
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
61
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Sterilize jars and lids Cook onions in a large pot of boiling water until almost tender, about 5 minutes
2
Transfer with a slotted spoon to a bowl, reserving cooking water
3
When cool enough to handle, trim root ends from onions, keeping onions intact, then slip off skins
4
Halve onions lengthwise
5
Add beets to water in pot and boil until almost tender, about 25 minutes
6
Drain and, when cool enough to handle, slip off stems and skins
7
Halve beets lengthwise (quarter if large)
8
Bring vinegar, syrup, water, salt, star anise, and ginger to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes
9
Drain jars upside down on a clean kitchen towel 1 minute, then invert
10
Fill jars with beets and onions
11
Remove star anise and ginger slices from pickling liquid and tuck 1 of each into side of each jar
12
Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles
13
Seal, process, and store filled jars, boiling beets and onions in jars 20 minutes
14
Let beets and onions stand in jars at least 1 week for flavors to develop
15
Sterilize jars and lids Cook onions in a large pot of boiling water until almost tender, about 5 minutes
16
Transfer with a slotted spoon to a bowl, reserving cooking water
17
When cool enough to handle, trim root ends from onions, keeping onions intact, then slip off skins
18
Halve onions lengthwise
19
Add beets to water in pot and boil until almost tender, about 25 minutes
20
Drain and, when cool enough to handle, slip off stems and skins
21
Halve beets lengthwise (quarter if large)
22
Bring vinegar, syrup, water, salt, star anise, and ginger to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes
23
Drain jars upside down on a clean kitchen towel 1 minute, then invert
24
Fill jars with beets and onions
25
Remove star anise and ginger slices from pickling liquid and tuck 1 of each into side of each jar
26
Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles
27
Seal, process, and store filled jars, boiling beets and onions in jars 20 minutes
28
Let beets and onions stand in jars at least 1 week for flavors to develop