Recipe courtesy of Emeril Lagasse
Yield:
1 quart
Level:
Easy

Ingredients

  • 2 pounds whole beets
  • 1 cup water
  • Salt
  • 3 cups apple cider
  • 1 quart size preserving jar

Directions

Preheat the oven to 375 degrees F. Place the beets in a small roasting pan. Add the water to the pan and cover tightly with aluminum foil. Place in the oven and cook until the beets are fork tender, about 1 hour. Remove from the oven and cool for 15 minutes, reserving the liquid. Remove the skins from the beets and slice 1/4 inch thick. Season the beets with salt. In a saucepan, heat the reserved beet juice and vinegar, over medium heat. Sterilize 1 quart-size preserving jar in boiling water and keep hot. Soak the lids in the boiling water and keep hot. Pack the jar tightly with the beets. Pour hot liquid over the beets, adding enough of the liquid to come within 1/2-inch of the top. With a clean, damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring and process in a hot-water bath for 15 minutes. Using tongs, remove the jar, place on a towel and let cool. Test seal. Tighten the ring. Store in a cool dry place. Let age for 2 weeks.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Beet Salad

Recipe courtesy of Tiffani Thiessen

Pickled Ramps

Recipe courtesy of Michael Symon

Potato and Pickle Salad

Recipe courtesy of Tiffani Thiessen

Beet and Carrot Slaw

Recipe courtesy of Young Sun Huh

Quick Pickles

Recipe courtesy of Kelsey Nixon

Quick Sweet Pickles

Recipe courtesy of Tyler Florence

Spicy Pickled Cucumbers

Recipe courtesy of Tyler Florence

On TV

So Much Pretty Food Here