Pickled Beets with Cloves and Orange

Level: Easy
Yield: 8 cups
Total Time: 45 min (plus cooling)
Active Time: 30 min

Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings)

Calories: 326
Total Fat: 1 g
Saturated Fat: 0 g
Carbohydrates: 75 g
Dietary Fiber: 8 g
Sugar: 65 g
Protein: 5 g
Cholesterol: 0 mg
Sodium: 999 mg

"These beets are enhanced with the flavors of cloves, orange, and herbs, making them a perfect holiday side dish and a thoughtful homemade gift," says Jose.

Ingredients

Kosher salt
2 pounds baby red beets (about 8), trimmed
2 pounds baby gold beets (about 8), trimmed
1 onion, julienned
1 cup sugar
3 fresh bay leaves
3 sprigs thyme
Zest (in wide strips) and juice of 1 orange
1 tablespoon whole allspice
1 tablespoon mustard seeds
1 canela stick (or regular cinnamon stick)
6 cloves
3 cups rice wine vinegar
1 cup white balsamic vinegar
1/2 cup honey

Instructions

Bring a large pot of salted water to a boil. Add the beets and blanch until the skin loosens, about 5 to 10 minutes. Immediately transfer the beets to ice water to cool.
In a separate pot, combine 6 cups water, 1/4 cup salt, the onion, sugar, bay leaves, thyme sprigs, orange zest, orange juice, allspice, mustard seeds, canela, cloves, rice wine vinegar, balsamic vinegar, and honey. Stir well and bring to a simmer.
Peel the cooled beets and cut them in half or quarters if they are large. Place the beets into jars. Pour the hot pickling liquid over the beets and let cool at room temperature. Store in the refrigerator for up to 2 weeks.

Photograph by Ryan Dausch