Pickled Beets
These tasty beets are great on salad, as a condiment or on their own straight out of the jar.
Equipment
- 1 canning pot, or deep pot
- canning tongs
- 5-6 750 ml canning jars with lids *sterilized
Ingredients
- 8-10 lbs beets, washed and trimmed
- 6 cups Vinegar (pickling vingegar if available)
- 3 cups sugar
- 2 cups water
- 4 Tbsp pickling salt (do not substitute with anything except Kosher salt-with no additives) *see note below
- 4 Tbsp mixed pickling spices *tied into a sachet or cheesecloth
Instructions
- Clean and trim beets, leaving just a bit of stem
- In a pot of water, Cook beets until barely tender. Run under cold water until cool enough to handle.
- Peel and slice beets into 1/4 inch thick slices. The peel may just slide off, alternatively use a peeler.
- prepare pickling liquid, combine vinegar, sugar, water, salt and pickling spice in a nonreactive Dutch oven.
- Bring mixture to a boil; reduce heat and simmer 10 minutes. Add beets to liquid; return to a boil.
- Remove spice bag. Ladle beets and pickling liquid into hot sterilized pint jars, leaving 1/2 inch headspace.
- Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace.
- Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 35 minutes in a boiling water bath.
- For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.
Notes
Nutritional analysis per 1/3 cup serving:
92 calories, 0.2 g fat, 1.6 g protein, 22 g carbohydrate, 2 g fibre, 208 mg sodium