Pickled Beets

Name: Pickled Beets
Yield: Makes about 4 pint jars
Ingredients: ½ teaspoon whole black peppercorns; 4 cups cider vinegar (5% acidity); 3 pounds beets, tops removed, scrubbed; 2 teaspoons pure kosher salt; ¼ cup mild honey; 1 teaspoon whole allspice; 2 cinnamon sticks

Preparation info

Makes about
4
pint jars

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

Most pickled beets are so achingly sweet I tend to forget I’m eating beets, or pickles. All you need is a touch of honey to mellow out the vinegar a bit.

Ingredients

3 pounds beets, tops removed, scrubbed
4 cups cider vinegar (5% acidity)
¼

Preserve
Gluten-free
Vegetarian
Spring
Easter

Method

Cook the beets in boiling water to cover until tender, 20 to 30 minutes. Drain and transfer to a bowl of ice water to cool. Rub off the skins, trim, quarter, and cut into ¼-inch-thick slices. Set aside.

Prepare for water-bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a bowl. (details.)