How to Can Pickled Beets

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I’m not here to debate beetroot, more commonly called beets. They’re delicious and anyone who thinks otherwise has not had them prepared well. I mean, have you have a roasted beet?!

Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide: https://nchfp.uga.edu/publications/pu...

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Ingredients:

2 cups water
2 cups white vinegar
2 tbsp sugar (or honey)
2 tsp salt
3-4 lb beets (I prefer dark red for these)
2 cups sliced onion

Instructions:

Start by washing beets. If using homegrown, make sure to leave the root on and cut the leaves to within an inch of the beet.
Place in a large kettle and cover with water. Bring to a boil and let cook until tender. They’re ready when a knife is easily inserted with just slight resistance. Since beets vary in size, they may take varying times to cook. Remove them individually as needed.
When cooked, drain (remove from water), let cool, and remove skins using a knife and gloves to prevent staining. Slice beets into bite-size pieces, 1-2''. Set aside.
Combine all the brine ingredients and bring to a boil. Reduce heat and let simmer on the stove.
Also start a large kettle filled with water on high heat, fitted with a rack in the bottom. This will be used for a water-bath.
Using sterilized jars, slice onion to taste and place in each jar. Then fill with sliced beets. Top sliced beets with additional onion, leaving about a half-inch of headspace in the jar.
Bring brine to a hard boil and fill each jar with the brine, leaving a half-inch of headspace.
Clean the top of the jars with hot water to remove any debris and drips.
Following the manufacturer’s directions, place lids and rings on jars, being careful not to over tighten (this can cause lids to buckle).
Place prepared jars in boiling water bath, making sure water covers jars by at least one inch. Bring back to a boil and process for 30 minutes. Adjust time according to altitude.
Remove jars from the kettle using a jar lifter and let cool completely before touching. Soon the lids should seal with a ping – music to a canner’s ears!

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