Ingredients
- 6 – 500 ml jars
- 5 lbs fresh beets, greens removed leaving 2”
- 1 quart white vinegar
- 1 cup water
- 3 1/2 cups white sugar
- 1 teaspoon salt
- Pickling spice
- Whole cloves
Preparation
Step 1
THE STEPS:
Scrub beets to remove all soil.
Place in a large pot and cover with cold water.
Bring beets to the boil.
Reduce heat so that the beets cook in a soft boil.
Cook until fork tender. I’ve cooked beets anywhere from 35 minutes to an hour. You have to check!
When beets are fork tender, drain then place in cold water.
Working quickly, use your hands to slip off the skins then place the peeled beets in a medium bowl.
Slice beets into your favourite pickle size. I like mine chunky.
Sterilize your jars and lids, using the manufacturer’s instructions.
While the jars are heating, place vinegar, water, sugar and salt in a medium saucepan and bring to the boil.
Remove jars from oven and place on a clean tea towel.
Place 1/8 teaspoon of pickling spice and 2 whole cloves in the bottom of each jar
Fill jars with sliced beets leaving ½ “ from the top
Cover the beets with hot brine.
Wipe the rim of the jars then secure the lids and rings.
Store in a dark cool cupboard for one month before using.