°760 g (5 cups) baby beets
°335 ml (1 1/3 cups) white pearl onions
+FOR THE SPICE BAG
°1/2 cinnamon stick, crushed
°5 ml (1 tsp.) coriander seeds
°5 ml (1 tsp) green cardamom pods, crushed
°3 ml (1/2 tsp.) cloves
°3 ml (1/2 tsp) allspice, crushed
°A pinch of nutmeg, crushed
+FOR THE MARINADE
°500 ml (2 cups) white vinegar
°10 ml (2 tsp.) pickling salt
°250 ml (1 cup) sugar
°250 ml (1 cup) of water
Good to know !
°One serving is equivalent to a 750ml jar.
PREPARATION OF VEGETABLES:
Wash the beets using a soft brush. Leave the tops and tails. In a large saucepan, place the beets and cover with water. Bring to boil, lower heat & simmer. The beets are ready when the skin slides off easily and they peel by hand.
Transfer beets to a large container of ice water to cool, then drain. Cut the tops and tails. Peel the beets then cut them into 1 cm (1/2 in.) thick slices.
In a small saucepan of boiling water, blanch the onions for 2 minutes, drain, then peel.
FOR THE SPICE BAG:
Place all the ingredients from the spice bag in a cheesecloth.
FOR THE MARINADE:
Heat all marinade ingredients in a large pot and stir to dissolve. Stir in the bag of spices, bring to a boil and simmer for 5 minutes.
Turn off the heat and leave to macerate for 20 minutes. Remove the bag of spices from the marinade and drain it by pressing it against a ladle.
Add the beets and onions to the marinade, bring to a boil and simmer for 5 minutes. Using a slotted spoon, transfer the beets and onions to sterilized Mason jars. Fill the jars by packing the vegetables a little and leaving 2.5 cm (1 in.) of space under the neck.
Add the marinade to the jars, leaving 1 cm (1/2 in) of space under the neck. Seal the jars according to the manufacturer’s instructions.