*ingredients
•760g (5 cups) baby beets
•335ml (1 1/3 cups) white pearl onions
+ for the spice bag
•1/2 ground cinnamon stick
•5ml (1 teaspoon) coriander seeds
• 5 ml (1 teaspoon) ground green cardamom pods
•3 ml (12 teaspoons) of cloves
•3 ml (12 teaspoons) ground allspice
•A pinch of nutmeg, ground
+ for navigation
•500ml (2 cups) white vinegar
•10 ml (2 teaspoons) of pickling salt
•250ml (1 cup) sugar
•250 ml (1 cup) water
•One serving is equivalent to a 750 ml jar.
*to prepare
Preparing the vegetables:
Wash the beets with a soft brush. Leave the tops and tails. In a large saucepan, place the beets and cover with water. Bring to a boil, reduce heat and let simmer. The beets are ready when the skin slides off easily and peels off by hand.
Transfer the beets to a large bowl of ice water to cool, then drain. Cut off the tops and tails. Peel the beets, then cut them into 1 cm thick slices.
In a small saucepan of boiling water, blanch the onion for 2 minutes, drain, then peel.
For the spice bag:
Place all seasoning bag ingredients in cheesecloth.
For the Marina:
Heat all marinade ingredients in a large saucepan and stir until melted. Stir in the spice bag, bring to a boil and simmer for 5 minutes.
Turn off the heat and let it brew for 20 minutes. Remove the spice bag from the marinade and strain it by pressing a ladle.
Canned preparation:
Add the beets and onions to the marinade, bring to a boil and simmer for 5 minutes. Using a slotted spoon, transfer beets and onions to sterilized mason jars. Fill the jars by filling in the vegetables slightly and leaving about an inch (2.5 cm) of space below the neck.
Add the marinade to the jars, leaving about 1 cm (1/2 inch) below the neck. Close the jars according to the manufacturer’s instructions.
Enjoy!
