Big Batch Pickled Beets Recipe
Yields: About 6–7 pint jars (depends on beet size)
Ingredients:
- 8 pounds fresh beets (about 32 medium beets)
- 6 cups white vinegar (5% acidity)
- 3 cups granulated sugar
- 2 cups water
- 2 tablespoons pickling salt (or kosher salt)
- Optional:
- 1 tablespoon whole cloves
- 2 tablespoons mustard seeds
- 2 teaspoons whole allspice
- 2 cinnamon sticks (broken in half)
Instructions:
- Prepare the beets:
- Wash beets thoroughly. Leave 1–2 inches of the stem and the root tail on to prevent bleeding during cooking.
- Place beets in a large pot, cover with water, and bring to a boil.
- Simmer for 30–45 minutes, or until tender when pierced with a fork.
- Drain and let cool slightly. Trim off stems and roots, then peel (skins should slide off easily).
- Slice or quarter the beets to your preferred size.
- Make the pickling brine:
- In a large pot, combine vinegar, sugar, water, and salt.
- If using, place spices in a cheesecloth bag or tea infuser and add to the pot.
- Bring to a boil, stirring to dissolve sugar and salt.
- Simmer for 5–10 minutes to infuse the flavors, then remove the spice bag.
- Pack and process:
- Sterilize jars and lids by boiling or running through a dishwasher cycle.
- Pack sliced beets into hot jars, leaving 1/2 inch of headspace.
- Pour hot brine over beets, still maintaining 1/2 inch headspace.
- Remove air bubbles by running a utensil around the inside of the jar.
- Wipe rims, apply lids, and screw on bands finger-tight.
- Water-bath canning (optional for long-term storage):
- Process in a boiling water bath for 30 minutes (adjust time for altitude).
- Remove jars and let cool for 12–24 hours. Check seals before storing.
Storage:
- If not canning, store in the refrigerator for up to 3 months.
- If properly canned and sealed, jars last up to a year in a cool, dark place.