Pickled Beets

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.

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.

How to Pickle Beets

6 quart basket of small beets
1 1/2 cups cider vinegar
1/2 cup water
1 cup brown sugar
whole cloves

Cook the beets in boiling salted water until tender. Drain and plunge the beets into cold water. Rub off the skins.

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.

• The new recommendation from health officials is that this recipe should be boiled in a boiling water canner for 30 minutes. Just follow the directions on your canner.
• You may want to use rubber gloves (prewashed) to take the skin off the beets to prevent your hands from turning bright red.