I decided to use the last beets in my garden for pickled beets:
In the original recipe the first step ist to cook the beets in boiling water until tender. I used a method I once learned in a cookery course and baked the beets wrapped in aluminium foil in the oven, which helps to enhance their sweet flavour. Don’t forget to test them: a fork should pierce the beets easily.
Update: Rezept in deutsch
|-=========||REZKONV-Recipe – RezkonvSuite v1.4|
|Title:||Pickled Baked Beets|
|Categories:||Canning, Vegetable, Pickles|
|8||medium||Red beets (about 1 kg)|
|3||large||Red onions; peeled and sliced|
|50||grams||Ginger; peeled and sliced|
|250||ml||Red wine vinegar|
|essen & trinken|
|Edited *RK* 09/11/2007 by|
Wash beets well, cut off leaves. Wrap each one in oiled aluminium foil and bake in an oven preheated to 200°C for about 45-60 minutes until tender. Peel under running water, trim and slice.
Arrange beets, onions and ginger in layers in preserving jars.
Combine water, vinegar, salt and sugar in a medium saucepan. Bring to a boil and pour the hot pickle juice over the vegetables. Seal jars and let stand for at least 2 days.
These pickled beets will keep for at least 3 months in the refrigerator.