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Pickled Beets

Debbie Botzek-Linn

A tasty, tangy pickled beet will add colorful character and flavor to your dinnertime menu. Pickling beets is easier than you might think!

PREPARATION

• After harvesting beets, wash them well.
• Do not peel beets and leave 1 inch of stem and roots to prevent color bleeding.
• Cover with boiling water and cook until tender - about 25 to 30 minutes.
• Drain, discard liquid and cool beets.
• Trim off roots and stems; slip off skins.
• Small beets can be pickled whole. Larger beets can be sliced in ¼ inch slices or diced.

To make pickling brine, combine vinegar, salt, sugar and water in a stainless steel, enamelware, or glass saucepan. Put spices in cheesecloth bag and add to vinegar mixture. Bring to a boil, add beets (and onions if desired) and simmer for 5 minutes.

Have clean pint-sized, canning jars ready. Prepare two-piece lids and rings according to instructions on lid box.

PROCESSING

Fill jars with beets and onions, leaving ½ inch headspace. Add hot vinegar solution, covering beets, and allowing ½ inch headspace. Run a thin spatula through jars to remove air bubbles. Wipe jar rims with a damp paper towel. Add caps and bands. Place filled jars on a rack in a water bath canner. The tops of the jars should be covered with 1 inch of water. Process for 30 minutes. Begin timing as soon as the water begins to boil. You can use this process for the following recipe.

Pickled Beets

7 lbs of 2 to 2 1/2 inch diameter beets
4 cups vinegar (5 percent)
1 ½ teaspoons canning or pickling salt
2 cups sugar
2 cups water
2 cinnamon sticks
12 whole cloves
Sliced onion (optional)

Yield: About 8 pints

Store jars in a cool, dark place and let set for 6-8 weeks before opening.