August 05, 2013
I love pickled beets but I don’t always find in the store the ones that I like. Some are too sour, I guess too much vinegar and no taste either so I decided to make my own pickled beets. I like to use apple cider vinegar and kosher salt. Canning usually takes a lot of time and effort but this are actually not that hard to make. You only need a little time and patience but the taste it’s worth it.
2-1/2 kg. (about 5 lb.) beets (13-14 med. Size)
Water (about 3 quarts)
1 smaller horseradish root, cut into strips
2 cups apple cider vinegar
1/2 tsp. kosher salt
1 cup sugar
3-4 tsp. caraway seeds
Scrub beets with a brush and wash them well under running water. Place cleaned beet roots into a deep pot and cover with water and boil for about 45 minutes or until fork tender.
Drain liquid and reserve. Let beets cool until they are safe to handle and then peel them. (while still warm, they are easy to peel). Slice them into a clean bowl. I used a crinkle cutter to slice them but a knife will do too.
Place 2 small (1/4 inch by 1 inch long) strips of horseradish on the bottom of each jar. (I like the taste and the kick that horseradish lends to the beets so I always use a little bit more). Pack sliced beets into the jars.
Meanwhile prepare a brine from the reserved juice. Place juice, (about 6 cups) into a pot; add vinegar, salt, sugar, and aspirins. Boil for 15 minutes.
Stir in caraway seeds. Fill jars with the hot brine covering beets and leaving about 1/2 inch head space.
Place lid on top and twist to seal. Cool completely then store them in a cool place until ready to use.
Makes: 4—750 gr. (1-1/2 pint) jars.
Happy Canning !
Leia’s Culinary Treasures