Ingredients
- 12 to 14 cups chopped beets (cooked)
- 2 cups vinegar
- 2 cups water
- 1 1/2 cups granulated sugar
- 5 teaspoons salt
- 2 to 3 tablespoons pickling spice (in a spice bag add to brine discarding before jarring beets – or about 1/2 to 1 teaspoon of pickling spice per jar)
How to Make
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Step 1: Scrub beets well leaving tap root and 2 inches of stem intact to avoid bleeding.
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Step 2: Place beets in a large heavy pot adding boiling water to cover, bring to boil on medium-high reduce heat to medium, cover simmer until beets are fork tender.
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Step 3: Remove from heat drain cool and peel off skin using paper towels and gloves to avoid staining hands.
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Step 4: Slice or dice beets.
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Step 5: In a large pot over med heat add brine ingredients, bring to a boil stirring until sugar melts. Add prepared beets adding spice bag if using, simmer 15 minutes discard spice bag.
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Step 6: Pack beets into hot sterilized jar add hot brine to cover beets within 1/2 inch of jar top.
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Step 7: Using a nonmetallic utensil remove air bubbles, wipe jar rims cover with sterilized lids and screw down bands to seal.
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Step 8: If you wish to process your beets please check online for canning instructions.
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Step 9: Ready in about four or five days.
We hope you enjoy this recipe!
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