Step 1- Selecting the Beets
The best beets are fresh beets. Select firm, crisp beets.
Step 2: Trim the Tops and Wash your beets.
Just take a sharp knife or a pair of kitchen scissors and trim off beet tops, leaving an inch of stem and roots to prevent bleeding of color.
Step 3: Cook the Beets
Place beets in a large pot and cover with water. Cook them until they are tender. This depends on the size. I did mine for around 20 mins. Drain and discard the liquid.
Step 4: Cool the Beets
Place the beets in a bowl of ice water. This is to cool them off for handling.
Step 5: Cut Beets into smaller pieces
You can cut your beets into wedges, slices, or leave them whole. You just want them small enough to place into your jars.
Step 6: Prepare your Pickling Solution
4 cups vinegar (5% acidity)
1½ teaspoons canning or pickling salt
2 cups sugar or Splenda
2 cups water
2 cinnamon sticks
12 whole cloves - about 1 tsp
12 allspice nuts (whole) - about 1 tsp
Place vinegar, salt, sugar, and water in a large pot. Put spices into a cheesecloth and tie off.
***tip- baby food holders work great to hold your spices.
Bring to a boil.
Step 7: Boil Beets in Pickling Solution
Add beets to solution and simmer for 5 mins.
Step 8: Place Beets in Jars
(forgot picture sorry)
Add beets to clean, sterile, hot jars. I like to keep mine in the oven at 250 degrees until ready to use. Fill your jars leaving 1/2 inch headspace at top. Then add liquid leaving 1/2 inch headspace. Place lids and bands semi tightly on.
Step 8: Water Bath
Place jars in an open water bath for 30 mins.
Step 9: Let Jars Cool
Cool your jars for 24 hours before removing bands. Any jars that didn't process right, place in the refridgerator or eat.