Pickled Beets

This summer has been abnormally hot here in Washington. My garden has been struggling, but my beets seem to be doing very well. I used some beets from my garden and some organic beets I got at the farmers market.

Pickling beets takes a little more time than pickles, so make sure you give yourself the time or at least cook the beets the night before and pickle them in the morning.

I halved the original recipe from the book: "Canning for a New Generation."


Makes 2 pint jars

Ingredients:

1 - 1 1/2 pounds beets, tops removed, scrubbed
2 cups cider vinegar (5% acidity)
4 tablespoons honey
1 teaspoon pure kosher salt
1 cinnamon stick
1/2 teaspoon whole allspice
1/4 teaspoon whole black peppercorns

1. Cook the beets in boiling water to cover until tender, 20 to 30 minutes. Drain and transfer to a bowl of ice water to cool. Rub the skins off, trim, quarter, and cut into 1/4-inch thick slices. Set aside.

2. Wash the jars and keep them hot in the canning pot, and put the lids in a heatproof bowl.

3. In a wide preserving pan, combine the vinegar, 3/4 cups water, the honey, salt cinnamon, allspice and peppercorns. Bring to a boil over high heat, then immediately add the beets; bring just to a simmer.

4. Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water from the lids.

5. Working quickly, using tongs or a slotted spoon, transfer the hot beets (and some of the spices) to the hot jars. Ladle in the hot vinegar mixture , leaving 1/2 inch head space from the top. Lightly tap the jar on the counter to remove air bubbles. Use a chopstick to remove air bubbles. Wipe the rim with a clean paper towel and place a lid and ring on each jar.

6. Return the jars to the canning pot, using a jar holder. You don't want the jars to be touching the bottom or sides of the pot. Make sure there is at least an inch of water over the jars. Bring to a boil, and boil for 30 minutes to process. Remove the jars and place on a folded towel and do not disturb for 12 hours. If after an hour the lid doesn't stay pushed down, immediately place in the fridge. Label the jars and store.

Boil the beets for 20 to 30 minutes.

Remove the beets and place them in an ice bath.

Let them cool down.

Start the vinegar, honey, water and spice mixture. Bring to a boil. 

Remove the skins from the beets and cut. Add to the vinegar mixture.

Ladle the beets into the jars.

Add the vinegar mixture to cover the beets. Leave a 1/2 inch headspace.

Add lids and rings.

Place back in canning pot and process for 30 minutes.

Remove from canning pot and let rest for 12 hours on a folded towel.