Ingredients:

  • 2.5 kg (5.5 lbs) fresh Beets, medium-sized
  • Water (for boiling)
  • 1.2 Litres (5 cups) White Vinegar (5% acidity)
  • 600 ml (2 1/2 cups) Water
  • 500 g (2 1/2 cups) Granulated Sugar
  • 1 Tbsp (15 ml) Pickling Salt (non-iodised)
  • 1 tsp (5 ml) Whole Cloves
  • 1 tsp (5 ml) Whole Peppercorns
  • 2 Bay Leaves

Instructions:

  1. Trim the beet greens, leaving about 1 inch (2.5 cm) of the stem and the root intact. Do not pierce the skins. Wash thoroughly.
  2. Place the beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until tender (45–60 minutes). A fork should easily pierce the flesh.
  3. Drain the beets and immediately plunge them into an ice bath or rinse with cold water until cool enough to handle. The skins should slip off easily when rubbed. Discard the stems, roots, and skin.
  4. Slice the peeled beets into 1/4 inch (6 mm) thick rounds, or dice them into bite-sized chunks, depending on preference. Set aside.
  5. Sterilize 6 Pint (500 ml) canning jars and lids. Keep jars hot (submerged in the canner water or in an oven at 180°F/82°C) until ready to pack.
  6. Make the Brine: In a non-reactive saucepan, combine the vinegar, water, sugar, pickling salt, cloves, peppercorns, and bay leaves. Bring the mixture to a rolling boil, stirring until the sugar and salt are completely dissolved. Keep the brine warm.
  7. Using a canning funnel, tightly pack the prepared beets into the hot jars.
  8. Fill with Brine: Ladle the hot brine over the beets, making sure the seasonings are distributed evenly. Ensure you leave exactly 1/2 inch (1.25 cm) of headspace.
  9. Remove Air Bubbles: Slide a non-metallic spatula or wooden skewer around the inside of the jar to release any trapped air bubbles. Adjust the brine level if necessary to maintain the correct headspace.
  10. Wipe the rims of the jars clean with a damp cloth. Centre the hot lids and screw the bands on 'fingertip tight.'
  11. Process the Canner: Place the packed jars using the jar lifter onto the rack in the boiling water canner. Ensure the jars are covered by at least 1 inch (2.5 cm) of water.
  12. Boil and Timing: Bring the water back to a full, rolling boil. Once boiling steadily, process the pint jars for 30 minutes.
  13. Cool and Check: Turn off the heat and allow the jars to sit in the canner for 5 minutes before removing them. Place jars on a towel-lined surface and leave undisturbed for 12–24 hours.
  14. Check Seals: After cooling, check the seals. The center of the lid should be concave. Label, date, and store in a cool, dark place. If a jar hasn't sealed, refrigerate and use within two weeks.