Pickled Beets

I am a strange woman. 

 I cannot stand the smell of vinegar, yet I love making pickled beets for the family.

They love them. 

 I, on the other hand hate them. Blah!

So every year I plant beets so I can pickle them for my loving family.

This year there wasn't all that many, but I decided to pickle them anyway.

So here's how I do them.

Rinse off your beets and cut off the tops.  

Fill the pot with enough water to cover the beets.

Cooked Beets

Cook them until they are fork tender.  Sometimes I even cook them a little less to get crunchier beets.

While this is cooking I start my brew.

4 1/2 cups apple cider vinegar (never white vinegar)

2 cups water

3 3/4 cups sugar

2 1/2 tsp salt

1 1/4 tsp mustard seeds

1 1/4 tsp celery seeds

Add everything to a large pot and bring to a boil. Simmer for 15 minutes. Make sure that you tie up the seeds in a cheesecloth.

I've found an easier way than the seeds. I order from a company called Epicure Selections and they have a concoction all made up already. And I don't bother with the cheesecloth.  I find that the flavour  goes through easier if the little seeds are left to float around.  Before I jar the beets up I just use a hand strainer and take most out.

The Brew!

Also at this time make sure your jars are clean and nice and hot along with the lids.

Drain the beets and immerse them in ice cold water.

You'll notice that the skins just peel off with ease. You'll also notice your fingers get red.

Beet peelings

Then I slice the beets into the jars and fill them with the brew to about 1" from the top.

Wipe the jars clean, put the lids on finger tip tight and Voilá! You have pickled beets!

All that work for three jars! Oh well it was fun.

Have a Blessed Thanksgiving!
Lisa