Ken's Pickled Beets

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
YIELD: 9-10 pints
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Scrub beets, trim root and stems leaving about 1/2 inch. In a large pot of boiling salted water, cook the beets until fork tender (about 25 - 45 minutes depending on the size of the beets). Drain and reserve 2 1/2 cups of the cooking liquid. When beets are cool enough to handle slip off the skins, snip off any root or stems, then slice the beets in about 1/4 inch slices and set aside.
  • In a large pot stir together sugar, vinegar, reserved beet juice, salt, dry mustard, bay leaves and dried chili flakes. Heat to boiling sirring often until sugar is dissolved.
  • In the bottom of each (9 to 10) sterilized pint sized canning jars place 1 clove, 4 or 5 peppercorns, 1 or 2 cloves of garlic and a small head of fresh dill weed (or a pinch of dried dill).
  • Pack beets and raw onion slices alternately into jars to within 3/4 inch of the top. Pour in boiling pickling liquid into jars leaving 1/2 inch head space. Seal with lids and process in a boiling water bath for 30 minutes.
Advertisement