A great way to preserve winter veggies with an extra tang.
- 5 lbs beets, red, golden, any type is fine
- 2 cups water
- 3 cups apple cider vinegar
- 2 cloves
- 1 bay leaf
- 1 cinnamon stick
- 6 peppercorns
- 4 allspice berries
- Jars, lids, canning pot
- Suitable canning music. I listened to Mariah, U2 and Def Leppard, but I’ll leave that to your personal preference. Maybe some primal drumming will make it all feel more “caveman”? Or Holley’s Canning Jams.
- Wash and peel beets (greens are also edible and delicious!)
- Slice larger beets, put in a pot of water and steam for 3-5 min, drain but keep the water
- Add water (using the beet water), apple cider vinegar, cloves, bay leaf cinnamon stick, peppercorns and allspice berries, bring to a boil and then turn down to a simmer.
- Prepare the jars, sterilizing the glass, rings and lids.
- Gently pack the steamed beets into the jars leaving 1/2 inch of space from the top. (while they are still hot)
- Add brine to the jars, filled so that there is 1/2 inch space from the top, but the beets are covered.
- Wipe jar rims and put hot lids on.
- You can place them in the fridge here and in a few days they are ready to eat. They will last 2/3 weeks unprocessed in the fridge.
- If you decide to water bath can them (as I did) they must be submerged in boiling water 20 minutes (depending on your elevation) and make sure they seal!
Familiarize yourself with water bath canning here
- Category: Preserves
- Method: Canning