Orange-Pickled Beets

Ingredients

• 20 1 1/4-inch-diameter fresh beets without tops(use red, 'Chioggia', golden, or white beets)
• 3/4 cup distilled vinegar
• 1/2 cup sugar
• 1/3 cup water
• 1/2 teaspoon salt
• 6 whole cloves
• 1 4-inch cinnamon stick
• Peel of 1 large navel orange
• 1/2 cup orange juice

Directions

1. In a 4-quart saucepan, heat beets and enough water to cover to boiling over high heat. Reduce heat to low, cover, and cook beets until fork-tender---35 to 45 minutes.

2. Meanwhile, prepare pickling syrup:In 1-quart saucepan, heat vinegar, sugar, water, salt, cloves, cinnamon stick, and orange peel to boiling over high heat, stirring once to dissolve sugar. Reduce heat to low; simmer 5 minutes. Remove and discard cloves, cinnamon, and orange peel. Stir orange juice into mixture and heat to simmering.

3. Meanwhile, wash and rinse one 1-quart or two 1-pint jars and their caps. Drain beets, then rinse with cold water. Cool beets until easy to handle. Peel beets and pack into jar(s); add pickling syrup to cover beets. Cover jar(s) and refrigerate at least 1 week before serving. They'll keep at least 4 weeks from bottling time.

Submitted 6/13/05.
Source: Country Living:May '95
Submitted By: Linda Wilson
lwilson@marconi.heritage.com
Orange-Pickled Beets