PRINT the recipe: https://bit.ly/2Es80rD
I’m not here to debate beetroot, more commonly called beets. They’re delicious and anyone who thinks otherwise has not had them prepared well. I mean, have you have a roasted beet?!
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide: https://nchfp.uga.edu/publications/publications_usda.html#gsc.tab=0
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Ingredients:
- 2 cups water
- 2 cups white vinegar
- 2 tbsp sugar (or honey)
- 2 tsp salt
- 3-4 lb beets (I prefer dark red for these)
- 2 cups sliced onion
Instructions:
- Start by washing beets. If using homegrown, make sure to leave the root on and cut the leaves to within an inch of the beet.
- Place in a large kettle and cover with water. Bring to a boil and let cook until tender. They’re ready when a knife is easily inserted with just slight resistance. Since beets vary in size, they may take varying times to cook. Remove them individually as needed.
- When cooked, drain (remove from water), let cool, and remove skins using a knife and gloves to prevent staining. Slice beets into bite-size pieces, 1-2''. Set aside.
- Combine all the brine ingredients and bring to a boil. Reduce heat and let simmer on the stove.
- Also start a large kettle filled with water on high heat, fitted with a rack in the bottom. This will be used for a water-bath.
- Using sterilized jars, slice onion to taste and place in each jar. Then fill with sliced beets. Top sliced beets with additional onion, leaving about a half-inch of headspace in the jar.
- Bring brine to a hard boil and fill each jar with the brine, leaving a half-inch of headspace.
- Clean the top of the jars with hot water to remove any debris and drips.
- Following the manufacturer’s directions, place lids and rings on jars, being careful not to over tighten (this can cause lids to buckle).
- Place prepared jars in boiling water bath, making sure water covers jars by at least one inch. Bring back to a boil and process for 30 minutes. Adjust time according to altitude.
- Remove jars from the kettle using a jar lifter and let cool completely before touching. Soon the lids should seal with a ping – music to a canner’s ears!
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