This is a great old-fashioned recipe for pickling beets. It makes a delicious treat that is great on the side of almost any meal. My brother even puts them on his hamburgers!
Yield: 8-10 pint jars
- Cut the greens off the beets and wash thoroughly.
- Boil the beets until tender in a large dutch oven or stock pot. The beets are ready when you can easily pierce them with a fork.
- While the beets are boiling sterilize your jars and lids. Clean the jars and lids and then place them in boiling water.
- Also while the beets are boiling, prepare the brine. Place the pickling vinegar over medium heat and add one cup of granulated sugar. Let this mixture heat until it boils.
- Drain the beets after they have cooked. Run the beets under cold water to blanch them. This will allow you to easily remove the skins. Be very careful when you are removing the skin because the beets will still be very hot.
- After the beets have been peeled, cut them into wedges or slices, whichever you prefer.
- Carefully remove a pint jar from the boiling water. If you are using pickling spice, place a teaspoon of pickling spice and a pinch of salt in the bottom of the jar.
- Using a funnel, fill the jar with the cut beets. Then pour the brine over top of the beets until there is about 1/4 of an inch space left in the top of the jar.
- Wipe the edge of the jar to make sure there is nothing on it that would prevent the lid from sealing. Then place the lid on the jar and tighten.
Once the jars have cooled, store the beets in a cool place for 4-6 weeks before serving. The longer they sit, the better the flavour. It may be messy work, but it is well worth it.
- 10 lbs of Fresh Beets with the Greens removed
- 10 cups of Pickling Vinegar
- 1 cup of Granulated Sugar
- A pinch per jar of Salt
- 1 tsp per jar of Pickling Spice (optional)
- 8 to 10 of Pint Size Jars and Lids