Pickled Beets
Recipe type: Condiment
Cuisine: Pickles
- 20 - 25 large beets
- 8 cups of vinegar
- 7 cups of water
- 5 cups of sugar
- whole mixed spices tied in cheesecloth
- Wash beets thoroughly trimming the stems off.
- Place in a large pot and cover with water.
- Bring to a boil and simmer to cook beets.
- Most medium sized beets take around 30 minutes to cook.
- Pierce them with a fork to check for doneness.
- When cooked, use a large spoon or ladle and take the beets from the hot water and place them in a large bowl of cold water.
- Trim the stem end off and slip the skins off.
- Cut into 1 inch cubes and place into a large bowl.
- Continue cooking beets topping up the pot with water as needed.
- Once all beets are cooked get a large pot filled with the water, vinegar, sugar and the spice bag.
- Bring to a boil and boil for 5 minutes.
- Remove the spice bag and add the beets,
- Bring to a boil and boil for 5 minutes.
- Using a large slotted spoon and a canning funnel, fill hot jars 1 litre jars with beets.
- Once all jars are filled with beets, fill to within a half inch to the opening with the beet juice pickling liquid.
- Wipe the rims of the jars with a clean cloth.
- Add the snap lids and rings tightening just until finger tight.
- Process in a hot water bath, start timing one the water comes to a boil.
- Process for 30 minutes.
- Remove and allow to cool fully.
- As they cool the lids will snap as the jars seal.
- Any jars that do not seal must go into the fridge and be eaten first.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/pickled-beets/
3.5.3251