Pickled Fennel Beets

Whether you are new to canning or a card carrying member of the canvolution, I think you are going to enjoy my version of Fennel Beets.

Pickled Fennel Beets

4 cups apple cider vinegar
4 cups water
1 cup sugar
2 Tbsp. salt

5 medium to large beets (increase number for smaller beets), boiled till just tender and peeled, Cut into half and sliced
1 medium onion, sliced into crescents
5 tsp. yellow mustard seeds
5 tsp. coriander seeds
5 tsp. fennel seeds
5 whole star anise
fronds from 1 fennel bulb (optional)
5 empty, sterilized pint jars

Prepare jars and lids by sterilizing them in boiling water.  Get hot water bath ready for processing the jars of beets once they are ready.  If you are new to canning and preserving, check out the "getting started guide" on the Ball website.

Mix the vinegar, water, sugar and salt together in a pot and bring to a boil. Working quickly, put 1 tsp. of each of the spices into each of the 5 jars. Add a star anise and the fennel fronds (if you have them). Load the jars with beet slices to the top and stuff some of the onion crescents into empty spaces between the beets.  Ladle in the hot brine and seal the jars. Process for 10 minutes in a boiling water bath and let cool undisturbed. 

Makes 5 pints.