|Maple Pickled Beets And Onions|
Amount Measure Ingredient -- Preparation Method
|-------- ------------ --------------------------------
2 pounds small white boiling onions - (1") -- unpeeled
30 small beets - (1 1/2" to 2") -- stems trimmed to 1"
= (abt 5 lbs with greens)
3 cups cider vinegar
1 1/2 cups pure maple syrup (dark amber)
1 1/2 cups water
2 teaspoons canning salt
6 whole star anise
6 slices peeled fresh ginger, 1/4" thick
Sterilize jars and lids: Wash 6 (1 pint) jars, lids, and screw bands in
hot soapy water, then rinse well. Dry screw bands. Put jars and lids on
a rack in a boiling-water canner or an 8- to 10-quart deep pot and add
enough water to cover by 2 inches. Heat water until an instant-read
thermometer registers 180 degrees. Do not let boil. Keep jars submerged
in hot water, covered, until ready to use.
Cook onions in a large pot of boiling water until almost tender, about 5
minutes. Transfer with a slotted spoon to a bowl, reserving cooking
water. When cool enough to handle, trim root ends from onions, keeping
onions intact, then slip off skins. Halve onions lengthwise.
Add beets to water in pot and boil until almost tender, about 25 minutes.
Drain and, when cool enough to handle, slip off stems and skins. Halve
beets lengthwise (quarter if large).
Bring vinegar, syrup, water, salt, star anise, and ginger to a boil in a
3-quart saucepan, then simmer, uncovered, 10 minutes.
Drain jars upside down on a clean kitchen towel 1 minute, then invert.
Fill jars with beets and onions. Remove star anise and ginger slices from
pickling liquid and tuck 1 of each into side of each jar. 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.
Seal, process, and store filled jars: Wipe off rims of filled jars with a
clean, damp kitchen towel, then firmly screw on lids with screw bands.
Put sealed jars on a rack in a boiling-water canner or an 8- to 10-quart
deep pot and add enough water to cover by 2 inches. Bring to a boil,
covered. Boil for 20 minutes (for 1/2-pint jars), then transfer with
tongs to a towel-lined surface to cool.
Jars will seal (if you hear a ping, that signals that the vacuum formed at
the top of the jar has made the lid concave) and preserves will thicken as
they cool. After jars have cooled 12 to 24 hours, press center of each
lid to check that it's concave, then remove screw band and try to lift off
lid with your fingertips. If you can't, the lid has a good seal.
Let beets and onions stand in jars at least 1 week for flavors to develop.
This recipe yields 6 (1-pint) jars.
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