Recipe type: Condiment
Serves: 3-4 quart jars
- 5-6 lbs beets, boiled and peeled and cut in thick slices
- 1 cup cane sugar
- 1/2 Tbsp fine kosher salt
- 3/4 qt white vinegar
- 1 tsp whole cloves, 1 per jar, optional
- 2 cinnamon sticks, halved, 1 per jar
- 2 cinnamon sticks, for boiling
- 2-3 cups of reserved beet boiling liquid
- Place beets in a large stockpot with water to cove
- Bring to a boil, and cook until fork tender, about 15-30 minutes
- Drain beets, reserving 4 cups of the beet water
- Cool and peel and slice beet
- Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with sliced beets and add 1 whole clove and 1 cinnamon sticks to each jar
- In a large saucepan, combine the sugar, beet water, vinegar, cinnamon stick(s), and kosher salt
- Bring to a rapid boil for 3 minutes
- Pour the hot brine over the beets in the jars, and seal lids
- Keep in refrigerator for 2 weeks
- To heat seal:
- Place a plate or rack in the bottom of a large stockpot and fill halfway with water
- Bring to a boil over high heat, then carefully lower the jars into the pot using a holder
- Leave a 2 inch space between the jars
- Pour in more boiling water if necessary until the water level is at least 1-2 inches above the tops of the jars
- Bring the water to a full boil, cover the pot, and process for 10 minutes
- Lift jars out carefully and let rest on counter for 24 hours undisturbed
- Enjoy the next day
Recipe by Food Filled Life at http://foodfilledlife.com/2014/09/12/spiced-pickled-beets/