Ingredients:
°760 g (5 cups) baby beets
°335 ml (1 1/3 cups) white pearl onions
+FOR THE SPICE BAG
°1/2 cinnamon stick, crushed
°5 ml (1 tsp.) coriander seeds
°5 ml (1 tsp) green cardamom pods, crushed
°3 ml (1/2 tsp.) cloves
°3 ml (1/2 tsp) allspice, crushed
°A pinch of nutmeg, crushed
+FOR THE MARINADE
°500 ml (2 cups) white vinegar
°10 ml (2 tsp.) pickling salt
°250 ml (1 cup) sugar
°250 ml (1 cup) of water Good to know !
°One serving is equivalent to a 750ml jar.
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PREPARATION:
Planning OF VEGETABLES:
Wash the beets utilizing a delicate brush. Leave the tops and tails. In an enormous pot, place the beets and cover with water. Bring to bubble, lower heat and stew. The beets are prepared when the skin slides off effectively and they strip manually. Move beets to a huge holder of ice water to cool, then, at that point, channel. Cut the tops and tails. Strip the beets then cut them into 1 cm (1/2 in.) thick cuts. In a little pan of bubbling water, whiten the onions for 2 minutes, channel, then strip. FOR THE SPICE BAG: Place every one of the fixings from the flavor pack in a cheesecloth.
FOR THE MARINADE:
Heat all marinade fixings in an enormous pot and mix to break up. Mix clinched of flavors, heat to the point of boiling and stew for 5 minutes. Switch off the intensity and leave to macerate for 20 minutes. Eliminate the pack of flavors from the marinade and channel it by squeezing it against a scoop.
CANNED PREPARATION:
Add the beets and onions to the marinade, heat to the point of boiling and stew for 5 minutes. Utilizing an opened spoon, move the beets and onions to disinfected Mason containers. Fill the containers by pressing the vegetables a bit and leaving 2.5 cm (1 in.) of space under the neck. Add the marinade to the containers, leaving 1 cm (1/2 in) of space under the neck. Seal the containers as indicated by the producer’s guidelines.
Enjoy !