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.
Preparation
PREPARATION OF VEGETABLES:
Wash the beets using a soft brush. Leave the tops and tails. In a large saucepan, place the beets and cover with water. Bring to boil, lower heat & simmer. The beets are ready when the skin slides off easily and they peel by hand.
Transfer beets to a large container of ice water to cool, then drain. Cut the tops and tails. Peel the beets then cut them into 1 cm (1/2 in.) thick slices.
In a small saucepan of boiling water, blanch the onions for 2 minutes, drain, then peel.
FOR THE SPICE BAG:
Place all the ingredients from the spice bag in a cheesecloth.
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