Pickled Beets
These pickled beets are a delightful balance of sweet and tangy, infused with aromatic spices and a hint of vinegar. Perfect as a side dish or salad topper, they bring vibrant color and bold flavor to any meal.
Ingredients
- ΒΌ cup whole cloves, or as needed
- 10 lb fresh small beets stems removed
- 1 quart white vinegar
- 1 tbsp pickling salt
- 2 cup white sugar
Instructions
- Place the beets in a large stockpot and cover with water.
- Bring to a boil and cook until tender, about 15 minutes.
- While the beets are cooking, inspect 10 pint-sized jars for any cracks and check the rings for rust, discarding any defective ones.
- Submerge the jars in simmering water until ready to use.
- Wash new lids and rings in warm, soapy water.
- Drain the beets, reserving 2 cups of the cooking water.
- Once the beets are cool enough to handle, peel off and discard the skins.
- Fill each sterilized jar with beets, and evenly distribute the cloves among them.
- In a large saucepan, combine sugar, the reserved beet water, vinegar, and pickling salt.
- Bring this mixture to a rapid boil.
- Carefully pour the hot brine over the beets in the jars and seal with the lids.
- Place a rack at the bottom of a large stockpot and fill it halfway with water.
- Bring the water to a boil over high heat, then carefully lower the jars into the pot using a jar holder, ensuring there is a 2-inch space between each jar.
- Add more boiling water if needed to ensure the water level is at least 1 inch above the tops of the jars.
- Bring the water to a full boil, cover the pot, and process the jars for 10 minutes.