Gorgeous Pickled Beets
Well, I had to do something with all those fellas, so decided to try my hand at pickling them for gifts.
After tasting them I was so sold! Beyond better than the store bought.
My husband says the name should be "Selfish Pickled Beets" because he doesn't want to give any of them away!
Featured Pinch Tips Video
- 4 c
- apple cider vinegar (5% acidity)
- 1 1/2 tsp
- canning or pickling salt
- 2 c
- 2 c
- 2 1/2 gal
- fresh beets (i filled one of those 5 gallons buckets half way)
- 2 stick
- whole cloves
- all spice nuts
PUT IN CHEESE CLOTH BAG:
take the stems and the root then pinch off. Carfully rub off the outer skin,
Slice all your beets to desired thickness or cube. I use my handy dandy mandolin slicer for even cuts.
Make your brine: (Put in lg non-reactive pot, those speckled ones, LOL)
Put the spices in cheese cloth bag and add to vinegar mixture. Bring to a boil.
If making a lot and you have more beets, just make more brine. Be sure the solution and beets are very hot when adding to your jars.
I like leaving the spice bag in there all the way to the end then remove when it gets in the way.
HINT: add a little vinegar to water, it helps prevent the excess white coating of your jars.
Water bath for 35 minutes