Last year I picked up a book, “Well Preserved – Small Batch Preserving For The New Cook” by Mary Anne Dragan so that I could learn how best to preserve beets and other veggies from my Ice Cap Veggie Box, as well as give me more ideas for jams and chutneys.

My first attempt at pickling beets turned out really well, in that I didn’t even get to try them as my husband ate them all! So, when we received some golden beets in our latest veggie box I decided to make another batch. The proof of whether these are just as successful will be in the eating, but we will have to wait a couple of weeks for that!

Ingredients (makes four to five 1-pint (500ml) jars):

• 2 x 3-inch cinnamon sticks, broken
• 1 tsp whole cloves
• 1 tsp all-spice berries
• 2 cups (475ml) red wine vinegar
• 2 cups (475ml) water
• 1.5 cups (360ml) brown sugar
• 1 tsp salt
• 4lb (1.8kg) beets, cooked, peeled and sliced
• 2 medium onions, peeled, halved and cut into slices

Method:

Prepare the preserving jars.

Put the cinnamon sticks, cloves and allspice into a cheesecloth bag and tie the top with string.

Combine the vinegar, water, sugar, salt and the spice bag in your preserving pot. Bring to a boil over medium-high heat and simmer for 5 minutes. Add the beets and onions. Simmer for 5 minutes over medium heat. Discard the spice bag.

Leaving the pot on low heat, spoon the beets and onions into hot, sterilized jars. Cover with the hot liquid, leaving a 1/2 inch head space. Release the air bubbles. Add additional liquid, leaving a 1/4 inch head space.

Wipe the rims clean. Seal according to manufacturer’s directions. Process the jars in a boiling water bath for 20 minutes.