Mauby Pickled Beets
Janus Joy Miller
48 smallfresh beets (about the size of a tennis ball)
12 ozorganic apple cider vinegar
10 ozseasoned rice wine vinegar
10 ozbasalmic vinegar
6 ozbread & butter pickle juice
1/2 cmauby syrup
1 Tbspwhole caraway seed
1 Tbspwhole yellow mustard seed
1 tspground cardamom
1/4 csugar (or 1/8 cup truvia)
2 tspsea salt
How to Make Mauby Pickled Beets
- If the beets come with the beet greens still attached (lucky you!) cut them off, leaving about half an inch of stem. Don't cut into the beet. Leave the beet skin intact, roots and all.
- After scrubbing the beets well with a soft vegetable brush to remove dirt and sand, roast the beets on 375 for an hour and a half to 2 hours until they are quite soft. Bigger beets require longer roasting. The idea is to dehydrate them by over-roasting. Toss them around periodically while roasting to ensure they don't scorch. Lower the heat if they begin to scorch but are still hard inside. They should come out very soft and obviously dehydrated, but not burnt. Rolling one between your palms feels like a silicone ball... a bit squishy.
- Remove beets from the oven, and peel under cold water. The skin should come off easily by hand. If not, use a sharp paring knife.
- Put remaining ingredients in a large stainless steel pot (something that won't react to the vinegar) and bring to a boil.
- Reduce heat to a low simmer, and add peeled beets.
- Simmer on low for about an hour, adding water as necessary to keep the beets just covered.
- The beets will now have rehydrated, pulling the flavors in. They're ready to enjoy now or can for later.
- If the intent is to can or package them for later use, follow appropriate canning methodologies. Otherwise, keep refrigerated.