Star Anise Refrigerated Pickled Beets

Using 2 bunches of beets

Cook beets (either method)

1. Bake
   1. Cut of the tops, wash and wrap in foil and bake in a 350 degree oven for 45-50 minutes.
   2. Peel after the cooked beet has cooled. The skin will rub off.
2. Boil
   1. Remove tops leaving about 2 inches of stem as well as the tap root.  This will seal the beet and keep it from bleeding to death in the water.
   2. Boil in the water until the root feels a bit soft (15-20 min. depending on the size of the beet)
   3. Remove from the water, cool and slip off skins

Slice the cooked and peeled beets into ¼ inch thick rounds, or into 1/2" square chunks, and place in a large stainless bowl.

Cover with hot pickling brine and allow to cool.

Pickling brine:

Bring to a boil in a non-reactive pot:

• 1-1/2 cups  Seasoned rice vinegar
• 1 tsp salt (no stabilizers or iodine)
• 1 cinnamon stick-optional
• 1 star anise
• ¼ cup  honey or sugar
• 2 cloves of smashed garlic
• 1 Tb fresh grated ginger
• Options:  1 tsp. peppercorns, Hot peppers and/or sliced onion- add them to the beets as they marinate.

For a ½ gal jar, ¾’s full of diced (1/2 inch) boiled/skinned beets, double the above recipe and you’ll have just the right amount of brine.

You can refrigerate these in a jar for several weeks. (if they last that long!!)

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