This is not what I wanted to post today…I really wanted to post some jam I made with fruit that is abundant in the farmer’s market these days, but the pictures are not ready. See, with jam, it is a little tricky. I have been waiting to crack the seal open and try the jam for a couple of weeks, it has been staring at me in the pantry. I have been very patient though, and trying to let it set. I read that it can take up to a couple of weeks, and the consistency is almost there. I know it is going to be amazing, because I tried it as I was putting it into the jars. I think it might just be my just jam yet, which is awesome, yet sad at the same time. Unfortunately this fruit is not available all year long, which means it will just be that much more special.
So as you can see, my canning obsession is still in full swing. In fact, with the farmer’s markets in full on explosion mode, I am really having a hard time. I told myself a while ago that I can only make one type of jam, and one type of pickle each weekend – anything more is just insane, with all the other things going on in my life. Now, if this was my full-time job, that would be a different story. Believe me, the thought has crossed my mind, but I already have a full-time job – and I actually really like what I do, so for now, it is one jam and one pickle on the weekends.
I am a huge beet fan, and I am so excited that they will be around in the farmer’s markets through the fall. So far I have only made this recipe from Food in Jars with red beets, but I can already tell that the orange-colored beets would be amazing as well. The ginger really gives these beets a wonderful kick – I seriously could have eaten an entire jar myself. These are good straight out of the jar, on top of greens with some goat cheese – or in a myriad of other combinations – yes, they are that good. So – if you are looking for your pickle recipe next weekend, I highly recommend this one. Not only are they delicious, they look beautiful in the pantry. See, you actually have to let these sit for a week while they cure, that way you can stare at them in the pantry. Once a week goes by, you can break them open and enjoy. They will be a fleeting guest in your refrigerator at that point, so don’t get too used to them…that is until you choose them once again for your weekend pickle. Thank goodness beets have such a long growing season here. I may have to start thinking about moving to Georgia…
- 2 lbs red beets
- 2 cups apple cider vinegar
- 2 tablespoons pickling salt
- 1 cup sugar
- 1 cinnamon stick
- 1 2” piece of fresh ginger, peeled and thinly sliced
Scrub the beets, removing the greens and long roots (save the greens, they’re edible!). Place the beets in a pot and cover with water. Simmer over medium heat until the beets are just tender, about 30-45 minutes. Drain and rinse with cold water. When the beets are cool enough to handle, rub the skins off with your fingers. (Wear plastic gloves or resealable plastic bags on your hands if you are averse to pink-stained skin.) Trim the unwieldy ends, cut the beets into wedges, and set aside.
Prepare a boiling water bath and sterilize 3 regular-mouth 1-pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine vinegar, 2 cups of water, salt, sugar, cinnamon stick and ginger slices in a pot and bring the brine to a boil.
Meanwhile, pack the beet wedges into the sterilized jars. Slowly pour the hot brine over the beets in each jar (making sure to include 2-3 ginger slices in each jar), leaving 1/2” headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.
Wipe the rims, apply the lids and rings and process in a boiling water bath for 10 minutes.
Let the pickles cure for at least 1 week before eating.
Makes two 1-pint jars.
For a printer-friendly version of this recipe, please click here: Gingery Pickled Beets