Perfect topping for your favorite burger!

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Rosemary Orange Beets

-Yields about 4 pint jars-

You will need:

 

3 ½ pounds of beets, cooked, peeled and sliced

2 cups apple cider vinegar

1 cup water

½ cup graulated sugar

½ cup brown sugar

zest and juice of one orange

1 ½ teaspoons salt

1 cinnamon stick, broken in pieces

1 ½ teaspoons whole allspice

1 ½ teaspoons whole cloves

1 sprig rosemary, cut into pieces

 

Food by Michaele Hayes

Styling by Sarah Cave

  1. Prepare waterbath canner, jars and lids.
  2. Combine all ingredients except beets in a large saucepan. Bring to a boil, reduce heat, cover and simmer 15 minutes.
  3. Pack beets into hot jars, leaving a generous 1/2 inch of headspace.
  4. Ladle hot pickling liquid into jar to cover beets leaving 1/2 inch of headspace. Distribute spices and herbs evenly between jars. Remove air bubbles and adjust headspace if necessary by adding more hot pickling liquid.
  5. Wipe rim of jars and seal hand tight with lid.
  6. Process jars in boiling water bath for 10 minutes.
  7. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store jars.

TIP:

These beets would be a perfect topping for Sweet Paul's chorizo burger!  CLICK HERE FOR CHORIZO BURGER RECIPE

Photography by Susanna Blavarg

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