Recipe by Claire-Ellen Rankin, Cardington, Ohio
First place and Best of Show, Pickles & Relishes (Pickled Beets), 2017
Baking temperature: Water bath
Baking time: 30
Yield: varies
Ingredients
- 4 quarts of beets, similar in size
- ½ t salt per pint
Pickling juice:
- 2 c cider vinegar
- 1 c water
- 2 ½ c sugar
- 1 t mixed pickling spice wrapped in a cheesecloth bag and tied shut
Instructions
- Cut off tops of beets leaving 1” of stem. Leave on root. Wash beets thoroughly
- Cover with boiling water in large kettle and boil until skins slip off easily
- Skin and trim and cut beets into cubes or slices
- Pack hot beets into sterilized jars and cover with the pickling juice to within ½ in or jar top
- Add ½ t salt to each pint
- Wipe rims of jars. Prepare lids (sterilize) and screw bands. Tighten metal bands
- Process for 30 minutes in boiling water bath canner. After jars cool, check seals. Store jars in a cool, dry place for up to one year