Pickled Beets

            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.

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