Ingredients
The following ingredients have 8 Servings
- 7 pounds beets (with their rootlets and 2 inches of their tops, well scrubbed)
- 3 tablespoons pickling spices
- 1 cup granulated sugar
- 1 cup light brown sugar (firmly packed)
- 2 teaspoons pickling salt
- 1 quart cider vinegar
- 2 cups water
Instruction
- Put the beets in a large pot and cover with boiling water. Return the water to a boil and boil them for about 15-35 minutes depending on their size. You want them just tender.
- Drain the beets and cover them with cold water. When they are cool, trim them and slip off their skins. Halve or quarter them or slice into 1/4 inch slices.
- Place the spices in a cheesecloth bag. Place the bag and the sugars, salt, vinegar and water in a non-reactive pot. Bring to a boil, stirring until the sugars dissolve. Reduce the heat and simmer, uncovered, for 10 minutes.
- While the liquid simmers, pack the beets in pint or quart mason jars (properly sterilized per general canning instructions). Pour the hot liquid over the beets leaving a 1/2 inch headspace. Close the jars with two piece caps (processed per canning instructions). Process the jars for 30 minutes in a boiling-water bath.
- Store the jars in a cool, dry place for at least 3 weeks before eating. After opening store the jar in the fridge. You might want to consider saving the juice for pickled eggs.
