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Coriander Pickled Beets



4 lbs. Beets

2 cups finely sliced red onion

2 cloves garlic, minced

3 cups apple cider vinegar

1 cup water

¾ cup sugar

2 Tbsp. finely minced orange zest

2 Tbsp. whole coriander seeds

1 Tbsp. mustard seeds

1 Tbsp. fine sea salt

½ tsp. Black peppercorns

½ tsp. Red chili flakes

¼ tsp. Ground ginger

2 whole cloves


Prepare your water bath canner, 6 pints sized jars and their lids

Scrub the beets and trim any stem or skinny taproot. In a large pot, cover the beets with water and bring to a simmer over medium-high heat. Cook until the beets are just fork-tender 30-45 minutes, depending on size. Drain the beets and set aside to cool enough to handle. Peel off the skins with a clean kitchen rag or using your hands. Either way, wear disposable gloves to keep from staining your hands! Slice the beets into quarters or eights, so that each section is a bite-sized wedge.

In another pot, combine the onion, garlic, vinegar, water, sugar, orange zest, coriander, mustard seeds, salt, peppercorns, chili flakes, ginger and cloves. Stir well and bring mixture to a simmer over medium-high heat. Maintain a gentle simmer for 5 minutes, then add the beets and simmer until the beets are hot throughout, about 15 minutes.

Lade the hot beets, onions, and liquid evenly into the prepared hot jars, leaving ½ inch headspace. Remove any air bubbles, adjust the headspace, wipe the jar rims and place jar lids on until fingertip tight.

Carefully lower the filled jars into the simmering water-bath canner. When the water has returned to a boil, start timing, cover the kettle and simmer for 30 minutes.  After that time, turn the oven off and allow jars to sit in the water for 5 minutes. Use a jar lifter to transfer the hot jars onto a clean kitchen towel or cookie sheet.

Leave jars for at least 8 hours and up to 24 hours and check seals. Any jars that haven’t sealed must be refrigerated and used within 2 months.