Pickled Beets

We love pickled beets in our house. This recipe is for water bath canning them and makes 5 quarts plus 1 pint. Be sure to sterilize your jars, lids and rings before canning!!

Ingredients:

10 lbs of beets

2 cups white vinegar

1 cup water

1 cup sugar

1/2 cup pickle spice

1 large red or white onion (optional)

Scrub your beets and remove any tops and stems. Boil for 15-20 minutes to tenderize them. Drain. While my beets are boiling I sterilize my jars lids and rings and start my brine.

For the brine: In a medium size sauce pan combine the water, vinegar and sugar. Slice and add the onion if you’re adding it. If you want the picking spices in your jars (this is personal preference) add it to the pot. If not, make a small bag with cheesecloth and add it to the pot that way. This adds the flavor without the pieces floating in with your liquid. We like the added flavor so we just pour it in. Boil for 20 minutes.

When beets are tender, peel and chunk them up and add to hot jars. Fill jars with your brine, adding onion and pickle spice if you want it. Leave 1/2 inch headspace on your jars. Wipe jar rims with a touch of vinegar to clean and add into water bath canner. Remember to only fingertip tighten jars!! Once all jars are finished bring water bath canner to a full boil and process for 10-15 minutes.

Remove jars from canner and let sit on counter for 24 hours. Be sure all your jars have sealed properly. Remove rings from the jars. The lids are all you need. Leaving rings on the jars will not keep them sealed and is not necessary.

After 24 store and enjoy throughout the season! Once a jar is opened, keep it in the fridge!!