Coriander Pickled Beets

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Erica Strauss is a Pacific Northwest blogger and urban homesteader and has written The Hands-on Home, A Seasonal Guide to Cooking, Preserving and Natural Housekeeping. Sadly, she no longer posts on her blog however her book is an amazing resource for everything from natural cleaners to pickled beets! Farmer Rob loves pickled beets, and so I’ve been on the lookout for something more unique than just plain vinegar preserved beets. The warm spices in the simmering brine perfumed my kitchen with the most amazing fragrance and I can’t wait for the citrus season to start so I can make a beet, orange and feta salad with these delicious preserves!

Ingredients

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

Method

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.