PICKLED BEETS IN RED WINE
An easy to prepare recipe for Pickled Beets in Red Wine. Beets are a superfood and this recipe is a great way to have beets all year long.
Servings: 25 servings
Calories: 90kcal
Equipment
- Water Bath Canner
Ingredients
- 4 pounds beets, red or yellow, or mixed
- 1 cup white sugar
- 1/2 cup dark brown sugar
- 1 cup dry red wine merlot or cabernet
- 1 1/2 cup red wine vinegar
- 1 cinnamon stick about 4-5 inches in length
- 1/2 teaspoon whole allspice may substitute 1/4 teaspoon ground
- 1/2 teaspoon whole cloves
- 1 1/2 teaspoon kosher salt or sea salt do not use table salt
Instructions
- Scrub the beets well and place into a large pot of boiling water. Boil for 20-25 minutes until the beets are tender when pierced with a knife.
- Place the beets into ice water and allow to cool to stop the cooking.
- When cool enough to handle, cut the ends, peel, and slice into 1/4-1/2 inch rounds.
- Place the beets into clean canning jars. I used pints.
- Meanwhile, add all the remaining ingredients into a pot and bring to a boil. Reduce the heat and simmer for 5-7 minutes. Remove the cinnamon stick.
- Pour the liquid over the beets leaving 1/2 inch headspace.
- Place a 2-piece lid on top and tighten.
- Process in a boiling water bath canner for 30 minutes.
- Store in a dry, dark area for 2 weeks before eating.
Nutrition
Serving: 1g | Calories: 90kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 199mg | Potassium: 247mg | Fiber: 2g | Sugar: 17g | Vitamin A: 24IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg