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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.
Ingredients
- small beets: 10 pound (stems removed, fresh)
- white sugar: 2 cups
- pickling salt: 1 Tbsp
- quart white vinegar: 1 piece
- whole cloves: 0.25 cup (or as needed)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes.
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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.
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Drain beets, reserving 2 cups of beet water. When beets are cool enough to handle, peel and discard skins.
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Fill each sterilized jar with beets. Evenly divide cloves among the jars. Dotdash Meredith Food Studios
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Combine sugar, 2 cups of beet water, vinegar, and pickling salt in a large saucepan; bring to a rapid boil.
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Pour the hot brine over the beets in the jars, and seal the lids. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Enjoy! DOTDASH MEREDITH FOOD STUDIOS
