nvfoodnetwork.ca: Recipes

Pickled Beets

Choose young tender beets. Cut off tops, leaving 1 inch of stem and root. Wash thoroughly. Cover with water and cook until tender, approximately 15 to 20 minutes, depending on size. Dip in cold water until cool enough to handle. Slip off skins and cut off remaining tops and roots. Cut into cubes, slices, or quarters. If quite small, beets may be left whole.

Combine, vinegar, sugar, beet juice, and spices. Heat until sugar is dissolved. Pack beets in clean jars and add hot pickling liquid, leaving 1/4 inch headspace. Process 15 minutes in boiling water bath. Makes about 3 pints/ 500 ml jars.

Note: Pickled beets can be refrigerated for several weeks and can be eaten in 24 hours