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.
- Serves: 10 persons
- 10pounds fresh small beets, stems removed
- 2cups white sugar
- 1tablespoon pickling salt
- 1quart white vinegar
- ¼cup whole cloves, or as needed
Step 1Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes.
Step 2Meanwhile, 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 3Drain beets, reserving 2 cups of beet water. When beets are cool enough to handle, peel and discard skins.
Step 4Fill each sterilized jar with beets. Evenly divide cloves among the jars.
Step 5Combine sugar, 2 cups of beet water, vinegar, and pickling salt in a large saucepan; bring to a rapid boil.
Step 6Pour the hot brine over the beets in the jars, and seal the lids.
Step 7Place 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.