Pickled Beets with Fennel Seed and Orange
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| 7 | cups peeled beets, cut into 1-inch wedges | |
| 4½ | cups red wine vinegar | |
| 2 | cups red wine* | |
| 1 | cup no-pulp orange juice | |
| ¼ | cup orange zest | |
| 1½ | cups brown sugar | |
| 1 | teaspoon fennel seed, whole | |
| ½ | teaspoon salt | |
| *substitute non-alcoholic red wine | ||
Prep Time: 20 minutes
Cook Time: 60 minutes
Processing Time: 15 minutes
Makes: 2 jars (1 litre)
In a saucepot over medium heat, combine all ingredients, and cook for an hour or until beets are tender. Allow to cool slightly.
While ingredients are cooking, prepare boiling water canner. Heat jars in simmering water until ready to use, but do not boil. Wash lids in warm soapy water, and set aside with bands.
Ladle hot beets into a hot jar, leaving a ½-inch headspace. Pour hot liquid over beets, maintaining the ½-inch headspace. Remove air bubbles, and wipe jar rim. Centre lid on jar, apply band, and adjust to fingertip tight. Place jar in canner. Repeat until all jars are filled.
Ensure jars are covered by at least one inch of water. At altitudes up to 1,000 feet, cover canner and process jars at a full rolling boil for 15 minutes.
Turn off heat, remove canner lid, and let jars stand five minutes. Remove jars from canner, and cool undisturbed at room temperature 12 to 24 hours. Check lids for seal; they should not flex when centre is pressed.
