Roasted Beets, recipe follows
1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil
Kimberly N.
These are the MOST amazing pickled beets ever created. I followed the instructions exactly using a tarragon white wine vinegar that I made using my own homegrown tarragon in 2017. I canned them for 30 minutes in a water bath canner, and just ate the last jar last week. <br /><br />Making them again tonight, but decided to chop the shallots before roasting and will be using the juices to make a nice salad dressing up. Tripled the batch this time too! So many people wanted these, I only got to keep a couple jars last time! Imagine my surprise when I came across a single jar of these in my pantry a week ago! OMG, I was even dancing around my kitchen! Ate them with some feta cheese!
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