Pickled Beets
Pickled Beets are simple to make and are delicious as a side dish, snack, in salads, relishes, on sandwiches, and more!
Ingredients
- 6 pounds red beets , washed and scrubbed clean
- 4 cups white vinegar (5% acidity)
- 1 3/4 cup sugar
- 1 stick cinnamon
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice berries
- 1 1/2 teaspoon salt
Instructions
- Place the beets in a large pot of water and bring to a boil (do not peel the skins or the beets will bleed and lose their color). Reduce the heat and simmer covered for 25-35 minutes, depending on the size of the beets, until the beets are soft when pierced with a fork. Drain the beets and remove them from the pot to let cool until you can comfortably handle them (discard the beet water).
- Meanwhile, add the vinegar, sugar and spices to the pot and bring to a boil.
- Peel the skins and slice the beets in 1/4 inch thick slices. Place the sliced beets back in the pot with the vinegar solution and simmer for another 5 minutes.Ladle the sliced beets into the jars, spooning enough liquid over them to completely cover while leaving 1/2 inch head space from the top of the jar rim.
- If you're not canning the beets for long-term storage, let the beets cool and then transfer the jars to the refrigerator where they will keep for about 2 months.If canning for long-term storage: Place the canning lids on the jars and process for 30 minutes (35 minutes if in 1000-3000 ft elevation) in a water bath. Carefully remove the jars and let sit undisturbed for 24 hours and then store them in a cool, dark place where they will keep for up to a year.Whether canning or not, wait at least 3 days before eating the beets, preferably longer. The flavor improves with time.Makes about 6 pints.
Nutrition
Serving: 0.5cupCalories: 114kcalCarbohydrates: 26gProtein: 2gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 235mgPotassium: 373mgFiber: 3gSugar: 22gVitamin A: 39IUVitamin C: 6mgCalcium: 24mgIron: 1mg
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