Pickled Beets
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
49
Spice
62
Sweetness
43
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Place beets in a large stockpot with water to cover
2
Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets
3
If beets are large, cut them into quarters
4
Drain, reserving 2 cups of the beet water, cool and peel
5
Sterilize jars and lids by immersing in boiling water for at least 10 minutes
6
Fill each jar with beets and add several whole cloves to each jar
7
In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt
8
Bring to a rapid boil
9
Pour the hot brine over the beets in the jars, and seal lids
10
Place a rack in the bottom of a large stockpot and fill halfway with water
11
Bring to a boil over high heat, then carefully lower the jars into the pot using a holder
12
Leave a 2 inch space between the jars
13
Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars
14
Bring the water to a full boil, cover the pot, and process for 10 minutes