Pickled Beets and Onions

Ingredients

• 10 pearl onions
• 3 lb small beets
• 1 ½ cups apple cider vinegar
• ¾ cup maple syrup
• ¾ cup water
• 1 teaspoon black peppercorns
• 1 teaspoon salt
• 6 whole star anise
• 6 2-inch slices of ginger

Instructions

1. 1

   Sterilize jars by placing the washed jars on a baking sheet, then placing them in a cold oven, and then turning the oven to 350 degrees Fahrenheit. Leave the jars in the oven for 10 minutes at full heat, and then open the oven door and let them cool.

2. 2

   boil onions: Bring a medium-sized pot of water to a boil, then add the pearl onion. Boil them for 5 minutes, then use a slotted spoon to remove them - reserve the water. When the onions are cool enough to touch, remove the skins.

3. 3

   boil beets: Add beets to the onion water and cook until they are soft when pricked with a fork, about 20-30 minutes.

4. 4

   make brine: While the beets are boiling, add the vinegar, maple syrup, water, peppercorns, salt, star anise, and ginger slices to a small pot and bring it to a boil. Cover the pot and boil hard for 3 minutes. Keep the brine hot until you're ready to use it.

5. 5

   peel beets: Drain the beets and set them aside until they're cool enough to handle. Peel the skin from beets, cut off the top and bottom, and quarter them.

6. 6

   fill jars: Fill the hot sterilized jars with the beets and onions, packing them in tightly. Divide the ginger and star anise evenly between the two jars. Pour the hot vinegar liquid into the jars until it covers the beets and is within ¼-inch from the top of the jar.

7. 7

   let sit: Seal jar and allow to sit for 2 weeks in your pantry.