Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉
- 750 g beets
- 1 brown onion
- 2 cups balsamic vinegar
- 1 cup of water
- 3 teaspoons of yellow mustard seeds
- 2 cups of sugar
- 2 whole cloves
- 5 cm orange rind
- 1 pinch of sea salt * to taste
- 1 pinch of ground pepper * to taste
Peel and process beets and onions in a food processor.
In a covered skillet, fry the mustard seeds in a little oil.
Add all ingredients to a large skillet or large saucepan.
Place over medium heat, cover and bring to a boil.
Cook for 30 minutes or until the beets are soft and the liquid has reduced and thickened slightly.
Pour into sterilized jars, seal and let cool.
White wine vinegar and / or spiced malt vinegar can be used in place of balsamic vinegar. Refrigerate after opening. Holds for about 2 months and makes about 5 cups. I usually let it cook for about an hour and then, if it's too runny, I add a little cornmeal mixed with water and cook it. Because this is so delicious, I now double the recipe as the jars seem to disappear very quickly for family and friends. .