1. Prepare the Beets
Wash beets thoroughly, leaving 1–2 inches of stems and root tails to prevent bleeding during boiling.
Bring to a boil, then reduce to a simmer for 30–45 minutes, or until fork-tender.
Drain and cool slightly. Trim stems and roots, then peel (skins should slip off easily).
Slice, quarter, or dice the beets—whatever you prefer!
2. Make the Pickling Brine
In a large pot, combine vinegar, sugar, water, and salt.
If using spices, place them in a cheesecloth bag or tea infuser and add to the pot.
Bring the mixture to a gentle boil, stirring to dissolve sugar and salt.
Simmer for 5–10 minutes to infuse the flavors. Remove the spice bag before using the brine.
Sterilize your jars and lids (boil or run through the dishwasher).
Pack sliced beets into hot, sterilized pint jars, leaving ½ inch headspace.
Pour hot brine over the beets, still maintaining ½ inch headspace.
Remove air bubbles with a utensil. Wipe jar rims, place lids on, and screw bands on finger-tight.
Optional: Water-Bath Canning for Long-Term StorageContinue reading…Continue reading…
