Red Wine beets

I like pickled beets. I like them on their own. With pâté chinois. With sweet potatoes and goat cheese. But the ones available in store tend to be heavy on the vinegar. These are just perfect. And so easy to make! 1 pound of beet gives roughly 1 pint, so scale accordingly.

Ingredients
3 lb of beets
2 cups red wine vinegar
1 cup red wine
1/2 cup water
1/4 cup honey
1/3 cup brown sugar
Olive oil
black peppercorns
Thyme
Rosemary
salt and pepper

***

1. Pre-heat the oven to 400F. Brush and peel the beets. Put on a baking tray line with foil and drizzle with olive oil. Add salt and pepper. Roll the beets around a bit to coat them well.
beets

2. Cover with foil.
beets2

3. Roast for 1h or until tender. Remove foil and allow to cool until they can be handled.
beets3

4. Combine the red wine vinegar, water, honey, brown sugar and red wine in a pot. Bring to a boil. Sterilize 3 jars. Add a few springs of thyme, 1 of rosemary and 1/2 teapoon of black peppercorns to each jar.
beetsjars

5. Slice the beets and stuff into the jars. Ladle the hot brine over the beets. Leave 1/4″ of headspace. Wipe the rims, add the covers and process for 10 minutes.
beets4

6. Allow to cool fully and check the seal of the jars.
beets-done

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