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Pickled Beets
About this Recipe
Mark loves pickled beets, so I always grow a row of beets in the garden. After trying several recipes over the years, this is the one we keep coming back to. It's straightforward, dependable, and most importantly, it's the one he likes best.
Ingredients
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4-5 pounds beets
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2 teaspoons pickling salt
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1 1/2 cups sugar
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3 cups vinegar
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2 tablespoons pickling spice (tied in a cheesecloth bag)
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1 cup water
Instructions
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Wash the beets and remove most of the tops. In a large boiling pot of water, cook the beets until barely tender. Remove from the heat.
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Submerge the beets in ice water
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Cut off the roots and tops completely, then remove the skin. The dunk in ice cold water should help the skin slip off easily.
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Slice beets into preferred size: slices or chunks.
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Combine vinegar, sugar, water, salt, and pickling spice in a nonreactive pot and bring to a boil. Reduce heat and simmer 10 minutes
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Add beets to the pickling liquid and return to a boil. Remove the spice bag. Carefully ladle the beets and liquid into hot, sterilized jars, leaving 1/2 inch headspace.
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Remove any bubbles with a non-metal utensil. Add additional liquid if needed.
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Wipe jar rims with a damp cloth to ensure proper sealing.
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Seal the jars and process in a boiling water bath for 35 minutes.
Notes
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I prefer to use wide-mouth jars for this
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Beet juice stains
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Beets rarely finish cooking at exactly the same time. Check them as they cook and remove each one as it becomes tender rather than waiting for the whole batch.
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Canning: For more information on water-bath canning and processing times, see the USDA Complete Guide to Home Canning.