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!
- 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