Pickled Beets


4 - 5 lb small beets (40 - 48)

2 c. white vinegar
1 c. Blackberry Ginger Balsamic
1 1/2 c. sugar
1 c. water
2 Tbsp. pickling salt
2 Tbsp. mixed pickling spice, tied in cheesecloth bag

Cook beets until barely tender. Run under cold water until cool enough to handle.
Peel and slice beets into 1/4 inch thick slices.

To prepare pickling liquid, combine vinegar, sugar, water, salt and pickling spice in a nonreactive Dutch oven.

Bring mixture to a boil; reduce heat and simmer 10 minutes. Add beets to liquid; return to a boil.

Remove spice bag. Ladle beets and pickling liquid into hot sterilized pint jars, leaving 1/2 inch headspace.

Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace.

Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 35 minutes in a boiling water bath.

(For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.)

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