Description
A great way to preserve winter veggies with an extra tang.
Ingredients
Scale
- 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
Optional
- 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.
Instructions
- 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!
Notes
Familiarize yourself with water bath canning here
- Category: Preserves
- Method: Canning
