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mauby pickled beets

3 Pinches 1 Photo
earth2joy avatar
Friendswood, TX
Updated on Mar 7, 2021

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.

prep time 30 Min
cook time 2 Hr 30 Min
method Roast
yield 48 serving(s)

Ingredients

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

How To Make mauby pickled beets

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4
    Put remaining ingredients in a large stainless steel pot (something that won't react to the vinegar) and bring to a boil.
  • Step 5
    Reduce heat to a low simmer, and add peeled beets.
  • Step 6
    Simmer on low for about an hour, adding water as necessary to keep the beets just covered.
  • Step 7
    The beets will now have rehydrated, pulling the flavors in. They're ready to enjoy now or can for later.
  • Step 8
    If the intent is to can or package them for later use, follow appropriate canning methodologies. Otherwise, keep refrigerated.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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