These roasted pickled beets tasted great! . It was so easy. I had 3 large beets that I scrubbed and twisted the stems off leaving an inch so as to keep the juice intact. Then I oiled, salt and peppered them before wrapping in foil. I placed them in a crock pot on low and cooked them overnight. How easy it was and how delicious they tasted right from the crock pot! The skins just slid right off the beet. My idea was to pickle them so I sliced them up and added the ingredients below. I used ground spices but whole cloves and whole allspice can be used. (use 3 large or 4 medium fresh beets for this recipe)
1/2 cup vinegar
1/4 cup sugar
3/4 teaspoon cloves
3/4 teaspoon allspice
1/4 teaspoon salt
In a saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil and boil for 5 minutes. Pour over beets.
The 3 large beets filled a one quart size mason jar. Since I was putting them in the refrigerator, I did not need to water bath them. If preserving for a shelf life, boil 30 minutes in the water bath canner if under 1,000 ft altitude, 35 minutes if 1,001-3,000 ft altitude.
Next time I will add a couple of boiled eggs to the jar to spice things up. :)
~Carol~
More information on preserving food can be found at http://nchfp.uga.edu/
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