Staub enameled cast iron cookware is the choice of France’s greatest chefs, including Paul Bocuse and Alain Ducasse.Beet pickles
Ingredients:
7 lbs. red beets (2 to 21⁄2 inches indiameter), sliced, or whole baby
beets (1 to 11⁄2 inches in diameter)
4 to 6 onions (2 to 21⁄2 inches diameter),
peeled and thinly sliced (optional)
Pickling Solution
4 cups white vinegar (5% acetic acid)
11⁄2 tsp. canning and pickling salt
2 cups water
2 cups sugar
12 whole cloves
2 sticks cinnamon
Method:
Wash beets and trim off tops, leaving 1 inch of stem and the roots intact (to prevent bleeding of
color).
Cook unpeeled until skins can be slipped off easily and beets are tender, about 25 to 30 minutes.
Drain and discard liquid.
Cool beets.
Trim off roots and stems and slip off skins.
Cut into 1⁄4-inch slices or leave baby beets whole.
Peel and thinly slice onions.
Combine vinegar, salt,water and sugar to make pickling solution.
Tie spices in a cheesecloth bag and add to pickling solution.
Bring to a boil; add beets and onions, and simmer 5 minutes more.
Remove spice bag.
Pack hot beets and onions into clean, hot pint jars.
Pour boiling hot pickling solution over beets, leaving 1⁄2-inch head space.
Remove bubbles with a rubber spatula.
Wipe jar rims with a clean, damp cloth.
Cap jars with pretreated lids.
Adjust lids.
Process in a boiling water canner: 35 minutes for pints or quarts.
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