Beets are in Season\. Let’s Pickle Beets!

Pickled Beets

Makes 10- 500 ml jars

Ingredients

10 lbs. beets (boiled until tender) or pressure cook for 40 minutes) then cut into 1 inch squares and placed in a large bowl.

60 oz. white vinegar3 cups white sugar

4 tbsp. salt

1/3 cup pickling spice

1 cup water

Preparation

Cooking beets

(boiled until tender) or pressure cook for 40 minutes) then cut into 1 inch squares and placed in a large bowl.

Making the brine

Put all ingredients except beets in large pot. Mix well and bring to a boil. Strain and keep the liquid, throw out pickling spice.

Steam Pressure cooker method

Sterilizing jars

Place 4 jars and lids into pressure cooker sitting on trivet. Add 1 inch of water to the bottom of pressure cooker

sterilize for 5 minute. Remove jars and place on a dry kitchen towel.

Repeat until all jars are sterilized.

Filling the jars

Fill each jar with beets until full packing them in until the beets are just below the jar threads. Pour brine into the jars until the brine is ¼ inch from the top of jar.

Hand tighten lid onto jars.

Place jars into pressure cooker on the trivet. Add enough water covering up to 2/3 of the jars. Cook on high pressure (or manual pressure for 5 minutes)

Repeat process until all jars and done. Let jars cool over night. Tighten lids and wash with a damp towel and dry off. Label and date jar lids. Store in cool dry location