Pickled Beets with Star Anise

Ingredients for Pickled Beets with Star Anise

• 8 2 1/2 inch-diameter beets

• 180ml red wine vinegar

• 180ml dry red wine

• 120ml sugar

• 1 1/2 teaspoons kosher salt

• 3 whole star anise pods

How to make Pickled Beets with Star Anise

Trim green tops from beets, leaving 1 inch of stems attached (do not trim root end). Place beets in a large pot. Add water to cover by 2 inches. Boil until beets are tender, about 1 hour. Drain and rinse under cold water to cool. Peel and trim beets. Cut into quarters. Pack into a clean, hot 1-quart jar.

Meanwhile, bring vinegar and remaining ingredients to a boil in a small saucepan over high heat, stirring until sugar is dissolved. Remove from heat, cover, and let syrup steep for 1 hour.

Remove star anise from syrup and return to a boil over high heat. Pour syrup over beets, leaving 1/2 inch space on top. Shake to dislodge any air pockets. Wipe rim, seal, and process jar in a boiling water bath for 30 minutes. Allow at least a week to pickle before eating.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.