Instant Pot/ Multi-cooker Steam Canning Beets!

 Pickled Beets

Makes 12- 500 ml jars

Ingredients

20 medium beets (boiled until tender) or pressure cook for 23 minutes) then sliced ¼” thick using food processor or mandolin.

4 medium onions, peeled sliced thin

12 gloves peeled whole garlic

12 tables spoon kosher salt

12 tablespoons pickling spice

12 tbsp. dried vegetable soup flakes

12 cups cider vinegar

12 cups water (boiled)

3 cups white sugar

Preparation

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

In each jar

1 gloves peeled whole garlic

1tables spoon kosher salt

1 tablespoons pickling spice

1 tbsp. dried vegetable soup flakes

¼ cup white sugar

Put sliced beets into jar (fill until ¾ full)

Add ¼ cup sliced onions

Add 1 cups apple cider vinegar

Top off with boiled water leaving ¼” of space at the top of the jar.

Hand tighten lid onto jars. Shake each jar for 1 minute ensuring salt and sugar are mixed in.

( check the bottom of the jar)

Place jars into pressure cooker on the trivet. Add enough water covering up to 1/3 of the jars. Cook on high pressure (or manual pressure for 5 minutes)

Repeat process until all jars and done.

Tighten jar lids.