As you can probably tell from the title, this is a bit off topic for me. However, every year I like to make a few batches of pickled beets. This year, thanks to my in-laws, I got a nice big basket full of beets. Having the day off from work today, means that I had plenty of time to devote to this process.
After about 4 hours (give or take) of work, I ended up with 13 jars of yummy pickled beets. I use a very simple recipe that my wife’s mother passed along to me and it has turned out great each time. I’ve included this recipe below along with some pictures of the process.
20 Medium size red beets
2 1/2 cups vinegar
2 1/2 cups beet juice
1 cup sugar
2 tsp salt
10 whole cloves
2 cinnamon sticks
- Scrub beets and remove tops. Cook beets until tender. Drain and reserve beet juice. Remove skins and cut beets into chunks
- Combine vinegar, juice, sugar, and spices. Bring to a boil. Remove spices. Add beet chunks and boil again. Pour into jars and seal.