Ginger Pickled Baby Beets

By Mother_Daniel

Adapted from a recipe by Kristen, The Endless Meal (http://www.theendlessmeal.com/about-the-endless-meal/), September 26, 2011; from a recipe adapted by Kristen from an un-recalled magazine she tore it from years before. My adaptation is nothing more than a change from her instructions of the addition of pickling liquid to jars of beets (her instructions read, "...remove from heat and allow to cool." "... Pour cooled liquid over beets. ..." Additionally, her instructions did not include the water bath processing of filled, sealed jars, which I include in my instructions.

All that said...These are great!

Ingredients

• 20 baby beets
• 1 1/2 cups apple cider vinegar
• 1 1/2 cups water
• 1 cup sliced fresh ginger
• 2 cinnamon sticks, broken into pieces
• 6 star anise
• 2 teaspoons black peppercorns

Preparation

Step 1

Sterilize jars by washing then place in a cool oven and turn the heat to 350 degrees. Leave in oven for 10 minutes at full heat then allow to cool.

Remove stems from beets and wash thoroughly. Place beets in pot, cover with cold water and bring to a boil. Cook until tender.

Drain beets and set aside till cool enough to handle. Once cool remove skin from the beets. It will easily peel off with your fingers. Cut beets in half or leave whole if very small.

While beets are cooking, mix remaining ingredients in a pot and bring to a boil. Boil hard for 3 minutes then remove from heat.

Place beets into sterilized jars with a piece of star anise and a few pieces of ginger. Pour hot liquid over beets. Leave a ¼″ space at the top of the jar.

Seal and water bath process jars for 30 minutes. Store at least 2 weeks for flavors to develop.