This is the formula I use every year to pickle batches of locally grown beets. It produces a pleasing sweet-and-sour pickle highlighted with the ginger and spices. When preparing beets for pickling, I like to leave an inch or so of the tasty stems. As for the onions, you can substitute cippolini or pearl onions for the spring onions, or leave them out altogether.
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Author Lynne Curry
12smallbeets, about 2 inches in diameter
1 3/4cupapple cider vinegar
41/-inch slicesfresh gingerunpeeled
Scrub the beets well and trim the tops, leaving them whole. Peel the onions and trim off the root ends and the green parts of the stem (you can reserve them to use like scallions).
Combine the vinegar, water, sugar, allspice, ginger, star anise and salt in a stockpot. Add the beets and onions and bring to a boil over medium heat.
Reduce the heat to simmer the beets and onions until they are fork tender, 35-45 minutes.
Cool the beets and onions in the pickling liquid. Transfer them into a quart-sized canning jars and store in the refrigerator for up to three months to use at will.