Here is my pickled golden beets and the recipe so you can put up some great flavors in a jar.
- 3 pounds small (2 inch diameter) whole beets
- Kosher salt
- 2 cups vinegar
- 1 cup water
- 1/2 cup sugar
- 1/2 pc. medium onion thickly sliced
- 1 1/2 inch cinnamon stick
- 1 T. mustard seed
Preparation:Roasting Beets to pre-cook
Preheat oven to 375° F. In a small roasting dish pour a layer of kosher salt at the bottom. Place the beets on top of the salt in one layer. Roast until fork-tender, about 30 minutes. I learned this trick from Rachel Ray's show.
Remove skin and cut beets into chunks. Combine sugar, vinegar, and water into large saucepan. Boil over high heat stirring occasionally.
In hot jars place 1/2 cinnamon stick and a pinch of the mustard seed to the bottom of each jar. Pack beets and onion into jars.
Pour hot liquid over beets to within 1/2" headspace. Process 30 minutes for half pints, pints, or quarts.
Makes 3 pints.