Pickled Beets

Friday morning was beet gathering time in the garden. Yes, I should have thinned the row. I know, but I always think, if they had the gumption to sprout and burst through the ground, who am I to go through the selectively yank some out of the earth? So they weren't huge beets. Okay, they weren't even LARGE beets. But they were my beets and I am proud of them. And the smaller ones are better for pickling anyway!

Before we even left the garden spot, we drew up a piece of ground and trimmed off all the greens leaving about a 1 inch topknot if you will. You also need to leave the roots on for the time being.

Then I brought them to the kitchen sink and washed as much dirt off as possible. I'll also add that it's a good idea to wear a pair of kitchen gloves while you handle the beets.

In a very large pot, I add the beets and enough water to cover. I let them simmer away for about 30 minutes until a knife inserted went through easily. Then I drained them and put them in an ice water bath.

While the beets are cooking, combine the following in a saucepan and bring to boiling. Simmer uncovered for 10 minutes:

3/4 cup light brown sugar, packed

1 1/2 cups EACH water and white pickling vinegar

1 small stick cinnamon

4 EACH whole cloves and cinnamon

6 peppercorns

1/2 t. ground nutmeg

1/2 t. salt

Remove the beets from the ice water bath and slip off the skins and trim both ends of the beets.

Bring a large pot of water to a boil and place two pint canning jars, lids and rings into the water. This will sterilize the jars.

Drain the water from the jars and fill with beets and slowly pour in the brine. Add 1/4 t. citrus acid to each jar. Leave about 1/2 inch space at the top of the jars. Wipe rims clean and place a lid and ring on each jar. Tighten only to finger tight. Place back into the boiling water bath making sure that water covers the top of the jars by at least 1 inch. Let process for 20 minutes. Remove from boiling water and set aside to cool in a non drafty spot.

Listen for the "ping" which will tell you the jars have sealed.

Canning questions? 
Check out THE authority  http://www.freshpreserving.com/getting-started