Go Back

Merlot Pickled Beets

Recipe by Elaine Luxton
With intriguing notes of spice, these Merlot Pickled Beets are tangy, aromatic and slightly sweet with tons of earthy flavor. These refrigerator Merlot Pickled Beets can last up to 6 weeks, so you will have extra available for another helping of Bruschetta or to add to a salad!
Print Recipe Pin Recipe

Ingredients
  

  • 2 pounds trimmed Red Beets (about 5 medium)
  • 1 cup Badger Mountain Organic Merlot
  • ¾ cup Red Wine Vinegar
  • ½ cup Water
  • ¼ cup Raw Honey
  • 2 tbsp Brown Sugar
  • 1 tsp Kosher Salt
  • Pinch of Nutmeg
  • 1 small Cinnamon Stick broken into pieces
  • 6 Whole Allspice Berries
  • 6 Whole Juniper Berries
  • 6 Whole Cloves
  • 6 Whole Peppercorns

Instructions
 

  • Put the beets in a 4-quart pot, add water to cover, and bring to a boil. Turn the heat down and simmer until the beets are tender but still crisp, about 25 to 40 minutes (time can vary depending on the size of the beets). Drain and set aside until cool enough to handle.
    Peel and trim the tops and bottoms off of the beets. Cut beets into 1 inch squares and evenly place the beets in three 1-pint jars (you can use any sealable nonreactive containers). To each jar add 2 small pieces broken cinnamon stick, 2 whole allspice berries, 2 whole juniper berries and 2 whole peppercorns.
    In a 2- to 3-quart nonreactive saucepan, bring the wine, vinegar, water, honey, brown sugar, kosher salt and pinch of nutmeg to a simmer over medium heat, stirring until the sugar and honey are dissolved, about 3 to 5 minutes.
    Evenly pour the pickling liquid over the beets to cover. Let the jars sit, uncovered, at room temperature for 2 hours to pickle the beets and cool. At this point you can serve, or cover and refrigerate overnight.