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Pickled Beets

Pickled Beets

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What do you do with a big beet harvest? Make pickled beets! Canning beets is easy to do. And the rewards are many: you’ll have beets to enjoy for months, plus you can gift your beet harvest to friends and family. Add them to salads, serve them as side dishes, or just eat them right from the jar.

Ingredients

Scale

Instructions

  1. Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
  2. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
  3. In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water, if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Notes

Find it online: https://foodgardening.mequoda.com/recipe/pickled-beets/