Pickled beets are easy to make and add a pretty spash of colour to the dinner table. Great in sandwitches, salads, as a pizza topping, or just drain, slice, drizzle with vinegar and serve.
Recipe adapted from The Summer Kitchen by Lorene Rose Sinclair
- 1 10 pound bag of beets
Rinse beets thoroughly. Do not brush. Only use beets where the tap roots and skins are unbroken. Cut stems to within 1 inch of beets.
Place beets in a large pot. Pour water over to cover beets by 2 inches. Heat to a boil, reduce heat then cover and simmer 30 to 45 minutes or until tender.
Drain, allow beets are cool enough to handle, then slip off skins. If the skins won’t come off, a potato peeler works well to peel.
Slice big beets into rounds so that the pretty circles inside show, or leave beets whole if small.
- 3 cups sugar
- 3 cups vinegar
- 1 cup water
- 2 tbsp. pickling salt
- 4 tablespoons celery seed ***
- 4 tablespoons whole allspice ***
- 1 small piece cinnamon stick (optional) ***
*** Tie in a spice bag
Heat pickling solution until little bubbles appear around edge of the pot. Pack beets into hot, sterilized jars, then pour the hot pickling solution over beets, leaving ¼” headspace. Wipe jar rims with clean cloth dipped in boiling water, then seal with canning lids and process for 20 minutes in a canning kettle.