Spiced-Orange Pickled Beets Recipe

Enjoy beets in a new way with this simple canning recipe that incorporates warm spices and refreshing citrus.

| August/September 2019

brines 
Photo by Getty Images/diana taliun

Beets, beautiful beets! I realize this sentiment isn’t widespread; people either love beets or firmly loathe them. Beets have a distinctly sweet, earthy taste owed to the organic bacteria geosmin and its remarkable ability to imbue some produce (including spinach, carrots, mushrooms, and grapes) and soil itself with that familiar earthy odor.

Yield: 2 pint jars.

Ingredients



  • 1 cup white vinegar
  • 1⁄2 cup sherry vinegar (or all white vinegar)
  • 1⁄2 cup water
  • 1⁄2 cup orange juice
  • 2 teaspoons salt
  • 1 tablespoon honey (optional)
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander
  • 1⁄2 teaspoon cinnamon
  • 1-1⁄2 pounds beets, boiled, peeled, and sliced
  • 1 small onion, slivered

Directions: In a medium stainless steel pot, make the brine by combining all the ingredients except for the beets and onion. Bring to a simmer. Add the beets and onion, and simmer 5 minutes, until they just begin to cook.

Spoon the pickles and brine into clean, hot jars, leaving a 1⁄2-inch headspace. Remove air bubbles with a thin spatula or wooden spoon. Wipe the jar rims, and apply lids and rings. Process in a water bath canner or steam canner for 15 minutes.






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