Pickled Beets 8 to 9 small fresh beets 1 T mustard seeds 1 tsp celery seeds 3 ½ cups cider vinegar 3 cups sugar 1 ½ tsp Kosher salt Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 35 to 40 minutes or until tender. Drain, reserving 2 ½ cups liquid; pour cold water over beets, and drain. Trim off beet root and stems; then rub off skins. Set beets aside. Combine mustard seeds and celery seeds in a cheesecloth bag. Combine vinegar, reserved beet liquid, sugar, salt, and spice bag in a Dutch oven. Bring mixture to a boil; reduce heat, and simmer 15 minutes. Pack beets into hot jars, leaving ½ -inch headspace. Pour boiling syrup over beets, leaving ½-inch headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 30 minutes. Yield: 7 pints. |