My family's winter holiday table
always has a dish served.
12 large fresh beets, scrubbed and tops cut off
(save greens for smoothies or soups)
8 cups cider vinegar
3 cups packed brown sugar
2 Tablespoon "Kosher" salt
2 Tablespoon pickling spice (spice bag optional)
Prepare Fresh Beets
Scrub, cut off tops, slice 1/2 inch and cut in half to fit inside jar
In large stock pot fill and bring water to boil,
(sterilize jars, etc.)
Ladle prepared beets into boiling water, cook 30 minutes. Till still firm but tender, not mushy.
Prepare Pickling syrup. Simmer at least 15 minutes keep covered with a lid.
Remove, drain and ice bath cooked beets. Load jars not over-packing leaving room for liquid.
Pour Vinegar syrup over beets in jars. Clean top of the jar and place hot sterilized lid, secure with a ring.
Prepare Water bath, in large stock or canning pot 3/4 filled with water, bring to rolling boil. Turn down to medium-high and gently place filled beet jars into water. Return to easy boil for 30 minutes. Remove carefully. Set on towel cushioned counter to cool.
"Enjoy the pop of the lids."
Cool for 24 hours, press-check the lid to make sure it sealed (no popping) and store for up to 6 months, cool dark place.
If your beets didn't seal?
Leave to jars on the counter for three days, then enjoy, refrigerate after opening. Eat within two weeks.
If you have extra pickling vinegar don't through it away, see Leftover Harvest "Oversize Veggie" Pickle relish recipe.
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