Contrary to what the stores think, canning season is in full swing. We recently did up a batch of pickled beets. I wouldn’t want to be without pickled beets in the house. They are my favourite accompaniment for roasted meats. And they are so easy.
Pick a whack of beets. I like to grow the cylinder beets. They last a long time before going woody and make nice, easy slices. Wash most of the dirt off the beets and trim the leaves down. Leave about an inch of stem to help control the beet bleeding.
Toss beets in pot and more or less cover with water. Boil until beets are tender -usually an hour. Test with fork.
Dump the beets into a colander in the sink. If they are properly cooked, the skins will slip right off. If not, cook them a little longer. Slice the beets how you like and pack them into sterilized mason jars. The pour the following syrup (boil brine to dissolve sugar) over the beets in the jars, leaving 1/2 inch head space at the top:
1 cup vinegar
1 c white sugar
2 c water
Put the lids on and hot pack for 30 minutes for pints/35 minutes for quarts.
The finished product, cooling without any drafts. Pickled beets are one of the easiest pickles to make and they keep for years.
I shared this recipe over at Miz Helen’s Country Cottage. Go check out the other yummy recipes.