Pickled Beets – A New Way

The second round of beets came in and I knew that I wanted to pickle some of this batch. I had put quite a few in the freezer from the first harvest so I could play. I know the hubby likes when I add different flavors to his pickled vegetables. One year I made Thai Spiced Pickled Beets and they were a big hit. This year I went in a fruitier direction. I still had some cherries on hand and and thought orange would be a good complementary flavor.  Then it was just a matter of choosing my spices.

Oh, and trimming, boiling and peeling all of the beets. I thought this was the end of them but apparently I’ll have one more batch. Lucky me. I don’t want to tell you how many earwigs came in with the beets. I HATE earwigs!

Orange Spiced Pickled Beets

6 pints

10 cups chopped, peeled beets
3 1/2 cups white vinager
1 1/2 cup water
1 1/2 cups granulated sugar
peel from two oranges
48 bing cherries
6 cinnamon sticks
1 tsp cardamom seeds
1 tsp coriander
1/2 tsp whole allspice
1 tsp whole cloves

Clean and trim the beets.
Parboil the beets to make removing the skins easier.
Cut the beets in small pieces and set aside.
Have your jars and canner ready.

Prepare a spice bag with the cardamom, allspice and cloves.
Mix the vinegar and water in a non-reactive, heavy bottomed pot. Add the spice bag and heat over medium high heat until boiling. Lower the heat and simmer for 15 minutes.

Add the beets and continue simmering for 10 more minutes.
Remove from heat.

Add 4 cherries, 1 cinnamon stick and some pieces of orange rind to each of the prepared pint jars.
Add some beets and four more cherries, then more beets.
Fill the jars with the pickling liquid leaving 1/2″ headspace.

Use a non-metal implement to remove any air space and add more liquid if necessary.
Clean the tops of the jars.
Add the lid, following the directions of the type you prefer to use.
Place the band, turning until fingertip tight.
Process in a waterbath canner for 30 minutes at sea level. I process for 35 minutes as I am over 3,000 feet.Turn off the heat and let the jars sit in the water for 5 minutes.
Remove the jars from the canner and let sit for 24hrs. Check the seals.

Of course I won’t know how successful this recipe is for six months. That’s how it goes with pickled anything. It has to sit and muddle. I’ve been playing with pickling recipes for years and the hubby ha been happy with all of them so I’m sure he’ll like this one. Plus he’ll get to try pickled cherries – that should be interesting, right?

Other Beet Recipes:

Beets, Onions, Cherries and Venison on Sauteed Kale

Beet Salad with Apples, Raisins and Walnuts

Pickled Beets – A New Way

★★★★★ 5 from 1 reviews

• Author: Patty@Broken Teepee
• Yield: 6 pints 1x
• Category: canning

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Ingredients

• 10 cups chopped, peeled beets
• 3 1/2 cups white vinager
• 1 1/2 cup water
• 1 1/2 cups granulated sugar
• peel from two oranges
• 48 bing cherries
• 6 cinnamon sticks
• 1 tsp cardamom seeds
• 1 tsp coriander
• 1/2 tsp whole allspice
• 1 tsp whole cloves

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Instructions

1. Clean and trim the beets.
2. Parboil the beets to make removing the skins easier.
3. Cut the beets in small pieces and set aside.
4. Have your jars and canner ready.
5. Prepare a spice bag with the cardamom, allspice and cloves.
6. Mix the vinegar and water in a non-reactive, heavy bottomed pot. Add the spice bag and heat over medium high heat until boiling. Lower the heat and simmer for 15 minutes.
7. Add the beets and continue simmering for 10 more minutes.
8. Remove from heat.
9. Add 4 cherries, 1 cinnamon stick and some pieces of orange rind to each of the prepared pint jars.
10. Add some beets and four more cherries, then more beets.
11. Fill the jars with the pickling liquid leaving 1/2″ headspace.
12. Use a non-metal implement to remove any air space and add more liquid if necessary.
13. Clean the tops of the jars.
14. Add the lid, following the directions of the type you prefer to use.
15. Place the band, turning until fingertip tight.
16. Process in a waterbath canner for 30 minutes at sea level. I process for 35 minutes as I am over 3,000 feet.
17. Turn off the heat and let the jars sit in the water for 5 minutes.
18. Remove the jars from the canner and let sit for 24hrs. Check the seals.

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