• Posted by Califia Suntree on September 8th, 2014, 5:00 AM

    The second winning recipe for the Spooning Can-It-Forward Day recipe contest (with generous prizes courtesy of Ball) comes from Ann Forsthoefel, also of Portland, Oregon. (What can I say, the locals deliver!) She will be enjoying a bounty of Ball Heritage Collection Spring Green Mason jars, herb savers, pectin, and more for all her future canning endeavors (from what I hear, she has many such endeavors!)—and we will be enjoying her Tarragon Pickled Beets. As the directions below indicate, these can be processed in a hot water bath to be shelf stable, but Ann prefers to make them refrigerator pickles “because it keeps the beets so crisp.”

    Tarragon Beets

    Makes 3 pints

    6 medium-sized beets, trimmed
    2-3 sprigs rosemary
    Olive oil
    1 1/2 cups white wine vinegar (or tarragon vinegar, if you have it)
    1 teaspoon fine sea salt
    1/4 cup granulated sugar
    1 medium red onion, thinly sliced
    9-12 sprigs tarragon

    1. Preheat the oven to 350 degrees F.

    2. Place the rosemary sprigs on a large piece of aluminum foil and top with the beets. Drizzle with olive oil. Seal the foil pouch and bake for 1 hour.

    3. Meanwhile, sterilize 3 pint-size canning jars (or 6 half-pint jars).

    4. Peel the beets while still warm (but safe to handle). Cut each beet into 4-8 wedges.

    5. Place the beets in the hot, sterilized canning jars, staggered with onion slices. Place 3-4 tarragon sprigs in each jar.

    6. In a small saucepan over medium-high heat, combine the vinegar, salt, sugar and 1/2 cup water. Stir until the sugar has melted and it just comes to a simmer. Pour the hot liquid into the prepared jars, leaving 1/2 inch headspace.

    7. Seal the jars and place in the refrigerator. They will be ready to eat in 2-3 weeks and will hold in the fridge up to 6 months. Alternatively, process in a hot water bath for 20 minutes, following the instructions here. They will also be ready in 2-3 weeks, but will hold indefinitely if processed.

     

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