Sweet and Savoury Fennel Pickled Beets

Fall always means canning here at my house.  My mom was always canning things from her garden, and I have done the same since I have had my own home and family.  I’m always changing recipes with new tastes and flavours and I adapted my mom’s recipe with the addition of spices, and onions.  The spice mix is a basic pickling spice I made up using flavours I love, with the addition of fennel.   I use these sweet and savoury pickled beets as a condiment, or in a beet salad made with goat cheese, roasted walnuts, and mixed greens.  Mix equal parts of the beet juice with olive oil or walnut oil for the dressing.

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Ingredients & Materials: 

Materials

  1. Large pot for cooking the beets
  2. Colander
  3. Canning jars and new lids and covers: 6 – 500 ml or 3 – 1 litre
  4. Large bowl
  5. Rubber gloves (to protect hands from staining)
  6. New dishcloth *optional
  7. Wide neck funnel (*optional but does make filling the jars easier)
  8. Jar lifter (*optional but helps to remove hot jars safely)
  9. Canner, pressure cooker, or large covered pot with a rack on the bottom (to prevent jars from cracking)
  10. Labels *optional

Ingredients

  • 2.5 cups Apple Cider Vinegar
  • 1.5 cups Water
  • 2 1/4 cups of granulated white Sugar
  • 5 lbs of Beets
  • 2 Large Onions sliced or 2.5 cups pearl pickling onions
  • Spices as listed below

In Medium Pot with liquids

  • 1 Tbsp Whole Cloves, Allspice, Fennel, Whole Mustard Seed,
  • 2 cinnamon sticks

Each Jar

  • 1/2 tsp salt, peppercorn, mustard seed, fennel

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1.  Remove any beet stems. Do not cut the top or bottom of the beet off yet.
2.  Boil the beets for approximately 45 min or until tender

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3.  Drain the beets and let rest until cool enough to handle.  I place a bit of tap cold water in the pot to help if a beet is too hot to handle this cools the temp when peeling

20130930-085125.jpg4.  The beet skins should be able to be removed by just rubbing, I find that beet skins tend to stick to the gloves and the beets and you will constantly be rinsing the skins off.  I use a dishcloth to hold and wipe the skins away.  Not as messy and much quicker peeling.  *(The dishcloth will be stained, do not throw in the wash with your clothes or towels and blame me)

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5.  Set beets aside

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6.  Measure liquids and pour in to medium-sized pot turn heat to medium high.

7.  Add the 1 Tbsp Whole Cloves, Allspice, Fennel, Whole Mustard Seed, and 2 cinnamon sticks to the pot and bring to a boil

8.  Fill canner with water and place jars in canner to boil over high heat.

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9.  Cut and slice onions set aside

10.  Remove jars from boiling water.  Set lids in boiling water to soften for 5-10 minutes

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11.  Add approx. 3/4 cup of sliced onions to hot jar

12.  Add the 1/2 tsp each of  salt, peppercorn, mustard seed, fennel to each jar

13.  Fill the jar to 3/4 to 1inch with the beets.  Add the boiling syrup to within 1/2 inch of the rim.

14.  With a sterilized rubber spatula remove any air bubbles that may be in the jar.

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15.  Wipe the jar with a clean cloth and place the lid and cover on the jar.  Place in water canner bath.  Fill all remaining jars in the same process.

16.  Cover Canner, Bring back to a boil then start the canning time for beets at 30 – 45 min.  (Check on your altitude as canning time may differ)

17.  Let cool, wipe jars clean

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18.  Label and store in a cool dark place.  I buy these labels at My Own Labels as I like to give these in a gift basket, or take as a housewarming gift for dinner at a friends.  The label makes a more elegant gift (in my humble opinion)

The pictures are of the above recipe tripled.

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One thought on “Sweet and Savoury Fennel Pickled Beets

  1. Marion says:

    Was pleased to get your Blog today,as I am ready to make my pickled beets.I will be using your receipe. I enjoy your Blog….Thanks Marion

    Like

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