I just love pickled beets.
Of course you can buy them ready made in the grocery store, but oh the sweet delight of opening a jar that you made in the summer when beets were plentiful and sweet.
This recipe for pickling beets is simple.
Other recipes I have seen call for sliced onions or chopped peppers and while you can certainly add these, I am a bit of a purist, preferring just the luscious red jewels on their own.
Drop the beets into sterile jars. Make the pickling syrup of vinegar, water and brown sugar. Let the syrup simmer for 5 minutes. Add the syrup to the jars to within 1/2 inch of the top. Place 3 whole cloves in each jar and screw down the tops.
Ideally do not use for at least 3 weeks as it gives the flavors a chance to meld.
Tips and Notes:
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Did You Know?...
You will notice a note below the recipe.
For years home cooks have made recipes like this without processing them in a boiling water canner.
These days current health recommendations state that the jars should be boiled in a water bath for about 30 minutes.
You can find boiling water canners in any hardware store, especially during the summer when home canners are in their glory. It is a great investment in healthy eating.
If you like this pickled beets recipe, have a look at our recipe for harvard beets.
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