Even if you've never been a fan of beets, I guarantee you'll enjoy them fixed this way! Unfortunately, this isn't a recipe you can make and serve. The beets must marinate in the spiced wine for at least three weeks for full flavor, thus the canning jars and boiling water bath.
6 pounds beets, boiled until tender, peeled, and sliced (optional)
1 tsp whole cloves
2 - 4 inch cinnamon sticks, broken into pieces
1 - 1 inch piece of fresh ginger, peeled and thinly sliced
3 cups sugar
2 cups red wine
3 cups red wine vinegar
1 T pickling salt
Tie the spices in cheesecloth. Put into a non-reactive pot, with sugar, wine, vinegar and salt. Bring the contents to a boil, stirring to dissolve the sugar and salt. Simmer syrup, uncovered, for ten minutes.
Pack the beets into pint mason jars.
Remove the spice bag from the syrup, and pour the hot liquid over the beets, leaving a 1/2 inch headspace.
Process for 30 minutes in a boiling water bath. Store jars for at least 3 weeks before eating. Serve the spiced beets as a condiment or in a salad, right from the jar, or warm them and serve as a vegetable side-dish.
THE JOY OF PICKLING - 2011
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