mauby pickled beets

a recipe by
Janus Joy Miller
Reedsport, OR

I grew too many beets! A couple of years ago, I picked up some Mauby Syrup in Barbados on a cruise, having no idea what it was. I tried it in the cocktails they recommended. Interesting, slightly bitter flavor, but not my favorite (and maybe I wasn't doing it right). So, when deciding upon how I wanted to season these beets, I thought I'd use up the Mauby. After all, the other seasonings were also a bit on the bitter side, so it made sense. To my surprise, the result was really good! The flavor, oddly enough, is very close to some commercial brands.

serves 48
prep time 30 Min
cook time 2 Hr 30 Min
method Roast

Ingredients For mauby pickled beets

  • 48 sm
    fresh beets (about the size of a tennis ball)
  • 12 oz
    organic apple cider vinegar
  • 10 oz
    seasoned rice wine vinegar
  • 10 oz
    basalmic vinegar
  • 6 oz
    bread & butter pickle juice
  • 32 oz
    water
  • 1/2 c
    mauby syrup
  • 1 Tbsp
    whole caraway seed
  • 1 Tbsp
    whole yellow mustard seed
  • 1 tsp
    ground cardamom
  • 1/4 c
    sugar (or 1/8 cup truvia)
  • 2 tsp
    sea salt

How To Make mauby pickled beets

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Put remaining ingredients in a large stainless steel pot (something that won't react to the vinegar) and bring to a boil.
  • 5
    Reduce heat to a low simmer, and add peeled beets.
  • 6
    Simmer on low for about an hour, adding water as necessary to keep the beets just covered.
  • 7
    The beets will now have rehydrated, pulling the flavors in. They're ready to enjoy now or can for later.
  • 8
    If the intent is to can or package them for later use, follow appropriate canning methodologies. Otherwise, keep refrigerated.
ADVERTISEMENT
ADVERTISEMENT