Pickled Beets
Pickled beets are easy to make with freshly cooked beets and a brine made with sugar, pickling salt, and vinegar. This recipe is one of my "must-do" yearly canning recipes when I have a bumper crop of fresh beets.
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- 10pounds fresh small beets, stems removed
- 2cups white sugar
- 1tablespoon pickling salt
- 1quart white vinegar
- ¼cup whole cloves, or as needed
Instructions
Step 1
Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes.Step 2
Meanwhile, inspect 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beets are ready. Wash new, unused lids and rings in warm soapy water.Step 3
Drain beets, reserving 2 cups of beet water. When beets are cool enough to handle, peel and discard skins.Step 4
Fill each sterilized jar with beets. Evenly divide cloves among the jars.Step 5
Combine sugar, 2 cups of beet water, vinegar, and pickling salt in a large saucepan; bring to a rapid boil.Step 6
Pour the hot brine over the beets in the jars, and seal the lids.Step 7
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.