Makes 4 half-pint jars | Cook time 45 minutes | Process time 30 minutes
- 1 1/2 lb. medium beets
- 1 cup apple-cider vinegar
- 1/2 tsp. canning salt, kosher salt, or pure sea salt
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cinnamon stick
- 2 slices fresh ginger
- 1 large shallot, sliced
- Trim the beet tops and reserve for another use. Place beets in a pot and cover with water by an inch, then bring to a boil. Boil the beets until they are easily pierced with a paring knife, about 20 minutes for smaller beets, or 30 minutes for larger ones. Drain in a colander and, with cold water running, hold each beet under the tap as you rub off the skin.
- Leave small beets whole and quarter larger ones, then slice all beets into 1/4-inch slices.
- In a medium pot, combine vinegar, salt, sugar, water, cinnamon stick, and ginger. Bring to a boil, then add the beet slices and shallots. Return to a boil and cook for five minutes. Remove the ginger slices and cinnamon stick.
- Use a ladle to transfer hot beets and their liquid into jars, leaving at least a 1/2 inch of headspace. Process in a hot-water bath for 30 minutes (see, “Yes, You Can” for instructions on how to can and preserve your beets) or refrigerate without canning and use within a month.