My family and I love beets. Pickled beets are a great staple to have on hand. They are great as a side, in a salad, on a sandwich, and even using in baking. The possiblities are endless!
- 10 pounds beets, boiled until fork tender, cooled and skin removed (see notes)
- 3 cups white vinegar
- 3 cups water
- 2 cups sugar
- Once the beets are boiled and cooled, peel and cut as desired.
- Next, prepare the brine by adding the vinegar, water, and sugar to a sauce pan.
- Over medium heat, bring the mixture to a boil.
- Stir occasionally to help dissolve the sugar.
- Once boiling, reduce heat to simmer.
- In the meantime, prepare the jars by following the instructions in the notes section.
- Use a canning funnel to fill the jars with the prepared beets.
- Ladle in the brine, leaving at least ¼-1/2 inch head space.
- Remove the funnel and place a warmed, sterilized seal on the jar, followed by a ring. Tighten just until snug.
- Using a jar lifter, place the filled jars back into the large pot of boiling water.
- Bring back to a boil. Once the water is boiling, start a timer for 20 minutes.
- Using a jar lifter, carefully remove the jars and place on a kitchen towel where they will not be disturbed, and as the jars cool, you’ll hear a popping sound.
- For best results, allow the jars to sit undisturbed for at least 12 hours. With a damp cloth, wipe down the jars, re-tighten the lids, and store in a dark, cool place.
- These jarred beets will last for 12-18 months.
- If you notice that a jar has not properly sealed, simply refrigerate that particular jar, and eat them within 5-7 days.
Wash the jars well in hot, soapy water.
Rinse the soap off in hot running water and place the clean jars into a large pot of water.
Bring to a boil and allow the jars to sit in the boiling water, fully submerged, for at least 5 minutes.
Avoid contact with the inside of the jar and the rim.
To sterilize the seals and lids:
Wash them as you did the jars, and boil water in your kettle.
Pour the boiled water into a clean bowl and drop the seals and lids into the water. Be sure the lids and seals and completely submerged.
Once I remove the jars from the boiling water, I usually place them rim side up on a baking sheet and leave them in my oven that is set to 200 degrees. This will keep the jars just warm enough until you’re ready to fill them.