- 5 cups of baby beets, 760 grams
- 1 1/3 cups or 335 ml , white pearl onions
FOR THE SPICE BAG
- 1/2 crumbled cinnamon stick
- 1 teaspoon of coriander seeds in 5 ml
- 5 ml (1 tsp) crushed green cardamom pods
- 3.0 ml (0.5 tsp) of cloves
- 3 ml (1/2 tsp) crushed allspice
- Crushed nutmeg in a pinch
FOR THE MARINADE
- 250 ml (1 cup) of sugar
- 500 ml (2 cups) of white vinegar
- 10 ml (2 tsp.) of pickling salt
- 250 ml (1 cup) of water
- which is useful to know
- One serving is equal to a 750ml jar
Using a gentle brush, clean the beets. Tops and tails should be ignored. The beets should be placed in a big pot with water covering them. Heat to a boil, then reduce it and simmer. When the skin peels off easily with a gentle tug, the beets are ready.
Drain the beets after transferring them to a big pitcher of ice water to chill. Eliminate the tips and tails. Beets should be peeled and then sliced into slices that are 1 cm (1/2 in) thick.
The onions should be blanched for two minutes in a small pot of boiling water, drained, and then peeled.
Put all of the spice bag’s components in a cheesecloth.
ABOUT THE MARINADE:
In a large pot, heat the marinade ingredients and whisk to combine. Add the spice bag, stir, and then bring to a boil before simmering for five minutes.
Leave the heat off and let the ingredients macerate for 20 minutes. Drain the spice bag by pressing it on a ladle after removing it from the marinade.
Beets and onions should be added to the marinade, brought to a boil, and simmered for five minutes. Transfer the beets and onions to clean Mason jars using a slotted spoon. Vegetables should be packed into the jars only slightly, allowing 2.5 cm (1 in) of space under the neck.
Fill the jars with the marinade, allowing a space under the neck of 1 cm (1/2 in). In accordance with the manufacturer’s directions, seal the jars.