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1 tablespoon whole cloves
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2 tablespoons mustard seeds
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2 cinnamon sticks (broken in half)
Instructions
1. Prepare the Beets
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Wash beets thoroughly, leaving 1–2 inches of stems and root tails to prevent bleeding during boiling.
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Place the beets in a large stockpot and cover with water.
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Bring to a boil, then reduce to a simmer for 30–45 minutes, or until fork-tender.
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Drain and cool slightly. Trim stems and roots, then peel (skins should slip off easily).
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Slice, quarter, or dice the beets—whatever you prefer!
2. Make the Pickling Brine
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In a large pot, combine vinegar, sugar, water, and salt.
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If using spices, place them in a cheesecloth bag or tea infuser and add to the pot.
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Simmer for 5–10 minutes to infuse the flavors. Remove the spice bag before using the brine.
3. Pack and Process
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Sterilize your jars and lids (boil or run through the dishwasher).
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Pack sliced beets into hot, sterilized pint jars, leaving ½ inch headspace.
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Pour hot brine over the beets, still maintaining ½ inch headspace.
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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 Storage
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Place filled jars into a boiling water canner.
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Process for 30 minutes (adjust for altitude if necessary).
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Check that the lids have sealed properly before storing.
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