Gingery Pickled Beets

I promised gingery pickled beets and here they are.  I have made many jars of pickled beets, they are a favorite of my husband's.  The basic recipe is from Marisa Mcclellan's book Food in Jars. When it comes to pickled beets you can change this up with anything you have on hand.  Just make sure you don't alter the vinegar to water ratio, the sugar or the salt.  I have put fennel seeds, hot peppers (these were deemed the best thing ever according to one of Dan's coworkers) allspice, peppercorns or even just leave them plain.  Either way let them sit a few weeks before eating to get all that goodness into the beets.

 Here's what you will need.

• 2 pounds of red beets. (You can use golden, you just won't have the pretty red color)
• 2 cups apple cider vinegar
• 2 tablespoons pickling salt
• 1 cup sugar
• 1 cinnamon stick (I didn't have any cinnamon sticks so I just skipped this)
• 1 (2 inch) piece of fresh ginger, peeled and sliced thinly

Here's what you will do

Marisa washed her beets and simmered them in water for 30-45 minutes until tender.  I roasted them in a 350 degree oven for about an hour. I think roasting brings out more sweetness from the beets. When the beets are cool the skins will come off easily. 

Prepare your jars (this makes 3 pint jars) by boiling for 20 minutes. 

In the meantime combine the vinegar with 2 cups of water, sugar, the cinnamon, ginger and pickling salt. and simmer until sugar is dissolved.  Pack your beets in to jars and pour the liquid over them making sure to include ginger in each jar.  Tap the jars to remove bubbles and leave 1/2 inch headspace.

Wipe rims, apply lids and process in a boiling water bath for 10 minutes.

beets with local goat cheese