Pickled Beets

2022/11/26

Now that the Stubborn Armature is middle-aged, pickled beets are a craved source of nutrients and fuel. When prepared correctly these red darlings are like candy to a slowing metabolism. Sure, a jar of store bought beets is easy and readily available. But, a 10 lbs. bag of beets can become 10 jars of sweet treats for your salad and charcuterie board. Impress your friends with this simple staple.

Cook the Beets – Prepare the Jars – Make the Brine – Package

Prerequisite: Access to a kitchen with a stovetop and sink.

Stock Pot (12 quarts or larger)

Trivet

Slotted Spoon/Strainer Ladle

Strainer

Measuring Cup (2 cup)

Cutting board

Peeler

Chef’s Knife

Large Mixing bowl

4 Quart Pot

Glass Preserving Jars – enough for about 10 quarts of volume

Preserving Jar Lifter

Ladle

Canning Funnel

Paper Towel or Drying Cloth

Oven Mitts

Timer

Metal Soup Spoon

10 lbs. of beets

2 cups of white sugar

1 Tbsp. of pickling salt

1 liter of white vinegar

¼ cup of spic mix.

TIP for the Experience Amateur: Cloves, peppercorns, All Spice, Cinnamon are all spice options.

WARNING:

Boiling water and steam can scald. Use caution when taking the lid off a pot of boiling water. Do not overfill.

1. Gently, place all beets in the stock. Fill with enough water to cover the beets. Place the pot on the stove to boil. Once boiling, cook for 15-20 minutes. Insert a fork into a beet to test firmness. A tender beet is cooked.

TIP:

Larger beets take longer to cook than smaller ones. Leave the larger beets in the boiling water for an extra 4-5 minutes.

2. Turn off the stovetop. Place the stock pot on a trivet. Use the slotted spoon or strainer ladle to remove the cooked beets. Place the hot beets in a strainer in the sink. Let cool.

CAUTION:

The water will remain hot for several minutes. Use caution when handling the leftover boiled water.

3. Use the measuring cup to preserve 2 cups of the beet water in the 4 quart pot. Set aside. Carefully, drain the remaining water from the stock pot.

4. When the beets have cooled, use the peeler to peel the beets.

5. Using the chef’s knife, carefully cut the beets into ¼ inch slices. If jars have narrow mouths, cut slices in half for ease of fit during packaging. Set aside sliced beets in the mixing bowl.

1. Gather several preserving jars that amount to a volume of about 10 quarts.

2. Purchase new lids and rings that will fit the preserving jars.

3. Wash the lids and rings with soap and water and set aside.

4. Fill a large pot 2/3 of the way with water and bring to a boil.

WARNING:

Boiling water and steam can scald. Use the preserving jar lifter to handle jars in the boiling water bath. Slowly, allow the boiling water to fill the jars.

5. Using the preserving jar lifter slowly submerge the lidless jars in the boiling water bath. Leave the jars in the hot water bath for 10 minutes. If all jars do not fit repeat multiple batches to sterilize all preserving jars.

1. In a saucepan, mix together the 2 cups of beet water, sugar, vinegar and pickling salt and spices.

2. Heat the saucepan to a rolling boil.

3. Gently stir the mixture until all ingredients are combined.

4. Turn off heat.

CAUTION:

Over-filled preserving jars may not seal correctly and spoil. Only fill the jars to the level of the lowermost ring of the metal screw cap.

1. Use the canning funnel and slotted spoon or strainer ladle, deposit the beet slices into all of the preserving jars.

2. Use the canning funnel and ladle to pour brine into each of the preserving jars. Only fill the jars to the level of the lowest ring of the metal screw cap.

CAUTION:

Touching the inside of the lids might contaminate the jar and cause the beets to spoil. Be sure to wash your hands. Avoid touching the inside of the canning lids.

3. With a clean paper towel dry the rim of the canning jar.

4. With a clean paper towel dry the rubber ring on the underside of the jarrung lid.

5. While gripping the jarring lids at their edge to avoid touching the underside   carefully place the lids on the mouth of the preserving jars.

NOTE:

If the metal ring fasteners are overly tight the preserving jars will not vacuum seal.

6. Gently screw on the metal fastener rings to the preserving jars. Fasten the metal ring until it is finger-tight.

7. Fill the stock pot 2/3 of the way with water. Boil the water.

WARNING:

Boiling water and steam can scald. Use oven mitts for protection. Use caution when opening the pot lid and when submerging jars into boiling water.

8. When the water is at a rolling boil, use the preserving jar lifter to hold a jar by the top and slowly submerge it vertically. When totally submerged, bubbles should begin to appear from under the metal fastening ring.

9. Submerge the remaining jars. Submerge jars in batches if they do not all fit at once.

10. Leave the preserving jars in the hot water bath for 10 minutes.

CAUTION:

Jars will be hot to the touch. Only handle Jars with the lifter or oven mitts.

11. After 10 minutes, use the preserving jar lifter and oven mitts to carefully lift all jars out of the hot water bath and set them aside to cool.

12. When cool, remove the metal fastener ring. Using a paper towel or cloth wide clean and dry the rim of the jar and the inside of the fastener ring. Reattach the fastener ring.

TIP:

To check for a good seal the lid should be slightly deformed downward. For an added check gently tap the center of the lid with a metal soup spoon. A properly sealed jar will produce a subtle metallic frequency like a tiny steel drum. A bad seal will make a thud or rattling sound when tapped with a metal spoon. If the seal is no good simply repeat the jarring process with a fresh lid.

CAUTION:

Sealed preserving jars should keep the beets for several months. Refrigerate the jars when opened and consume within a few weeks. Do not consume the contents of stored jars that have broken seals or visible signs of spoiling.

Enjoy!