Pickled Beets
Oh yum – I had a delicious experience. Dad opened a jar of my aunt’s beets at family dinner, and then they were gone. Everyone else was so annoyed.
Quantities for planning: 2 bunches of fresh beets and one batch made almost three 500 mL jars.
- 3 cups cider vinegar
- 2 cups brown sugar
- 1½ cups beet juice (i.e. the water they were boiled in)
Cook the beets (I’ve tried roasted them in the oven for 45min on 350F or boiling them in water for 30 min or so), dunk into cold water to peel and cut into slices or chunks. Pack beets into sterilized jars.
Heat mixture (do not boil) and stir until dissolved. Pour in mixture until jars are full (leaving ½” of headroom). Add lid and tighten rings. Turn upside down to check for leaks. Leave for 4-6 weeks for the flavour.
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