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The pleasant, sweet taste and firm texture of beets makes them a natural for pickling
‘Tis the season to pickle your beets
Small, tender baby beets may be pickled whole, but medium-sized beets up to 2 1/2 inches are better sliced. Avoid large beets—they tend to have tough, woody centres.
Ingredients
Makes 4 to 5 1-pint jars.
Note: Never peel beets before cooking or their lovely red colour will bleed into the water. Scrub them well, then cut off the tops about two inches above the crown. Leave the root end intact. Cook the beets in a saucepan with just enough water to cover. Simmer 20 to 30 minutes until they are barely tender. Drain, cover with ice water and let cool 3 to 5 minutes. Drain and cut off the tops and root ends. The skins will slip off easily.
Excerpted from Well Preserved by Mary-Anne Dragan (Whitecap, 2009).
Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.