Pickled Beets
 
Makes 1 quart
Ingredients
  • 2 pounds red beets (about 6 large beets), trimmed and peeled
  • ½ cup frozen pearl onions, thawed
  • 4 large cloves garlic, smashed
  • 4 whole cloves
  • 2 dried bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard seed
  • ¾ cup apple cider vinegar
  • ¾ cup water
  • 2 tablespoons sugar
  • 2 tablespoons kosher salt
Instructions
  1. Cut beets into ¾-inch cubes. In a large stockpot, place beets and water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until beets are tender, 35 to 40 minutes. Drain, and let stand until cool.
  2. In a large clean stockpot, place a clean 1-quart canning jar and water to cover. Bring to a boil over high heat; boil for 10 minutes. Carefully remove jar without discarding water from pot, and dry completely. Keep water simmering over medium-low heat.
  3. Layer beets, onions, garlic, cloves, bay leaves, peppercorns, and mustard seed into warm jar.
  4. In a medium saucepan, bring vinegar, ¾ cup water, sugar, and salt to a boil over medium-high heat, and cook until sugar and salt dissolve. Remove from heat. Pour into jar, leaving ¼-inch of headspace. Cover tightly with lid.
  5. In same large stockpot, bring water to a rolling boil over high heat, and submerge jar. Boil for 10 minutes; carefully remove with canning tongs. Let stand until completely cool before storing in a cool, dark place for up to 1 year. Refrigerate after opening.
Recipe by Louisiana Cookin' at https://louisianacookin.com/dirty-beet-martini/