We love fall produce over here! Beets and persimmons are an autumnal treat here in NC and make for flavorful, nutritious, and interesting meals. Here are some ideas to get you inspired!

Most canning recipes make huge amounts, this one is engineered to help you crank out a smaller batch. The sweetness of beets lends itself to a great pickle. Once you've enjoyed your beets, try using the leftover brine in potato salad or vinaigrette, for a lovely boost of color.

Ingredients

• 1 pound beets, 2 1/2 inch diameter (find them with our local produce!)
• 1 small white onion, slivered
• 1/2 cup white wine vinegar
• 1 teaspoon salt
• 1/4 cup sugar
• 1/2 cup water
• 2 1-quart canning jars with lids
• 1 teaspoon each whole cloves, whole allspice, a couple of bay leaves, optional

Preparation

1. Scrub the beets and place in a large pot, cover with water, and bring to a boil. Boil the beets until they are tender when pierced with a paring knife, about 25 minutes. Drain, and run cold water over each beet, slipping the skins off and paring off the tops and root tips. Let the beets stand until cool enough to slice. Thinly slice beets, then pack into the two 1-quart canning jars, alternating with sliced onions.
2. In a 1-quart non-reactive pot, combine the vinegar, salt, sugar and water. Add optional spices, if desired. Bring to a boil over high heat, then pour the liquid over the beets in the jars. Screw the lids on the jars tightly, then refrigerate for 4-7 days before serving.

Nutritional Information

24 calories, 0 g. fat, 0 mg. cholesterol, 54 mg. sodium, 5 g. carbohydrate, 5 g. fiber, 1 g. protein