How To Make Pickled Beets
Beets are, by far, one of the best root vegetables for you to eat. The problem is, most children growing up are told at a young age that beets and brussel sprouts and cabbage are the most disgusting things that one could possibly consumer. Cartoons and children’s shows and movies have also not helped the stigma. But that couldn’t be further from the truth. Beets are sweet, have a very mild flavor and the most beautiful colors of almost all vegetables. Its rich magenta hue has been used for centuries to dye clothing, fabrics and even to make lipstick and blush. Moreover, pickling beets adds an entirely new dimension to the flavor profile that many have come to love. It’s incredibly easy to do and can be a great accompaniment to sandwiches, salads, spreads and cheese platters. Honestly, they’re even delicious to just eat on their own, right out of the jar.
In this online cooking class, we teach you how to pickle beets. As the winter months quickly come closer, enjoy some of the seasonal flavors that pickled beets have to offer.
10 lb fresh small beets, stems removed
1 quart white vinegar
2 cups white sugar
¼ cup whole cloves
1 tbsp pickling salt
- Wash beets and place in a large pot covered with water. Bring to boil, and cook until tender, about 12 minutes. Drain, reserving 2 cups of beet water, cool and peel.
- Sterilized jars and lids by simmering in boiling water for at least 10 minutes. Filled jars with beets and add several whole cloves.
- In a saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a boil. Pour the hot brine over the beets in the jars, and seal lids.
- Fill a large pot half way with water, bring to a boil over high heat, and then carefully place the jars into the pot using a holder. Leave 2 inch space between the jars. Pour in more hot water until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot and process for at least 10 minutes.