Recipe Sweet Fire Red Pickled Beets

November 4, 2013 by  
Filed under Blog, Recipes, Root Vegetables

Thanks Mark for the great recipe!


2 1/2 cups white vinegar

1 cup water

3/4 cup granulated sugar

10 cups prepared beets

Crushed red pepper

5 quart size canning jars and lids

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1. Wash the beets, peel them, and cut them to the desired shape and size. 


Beets cut into chunks


2. Put them in a large pot and cover with water. Cook on high and boil until just fork tender.


3. When the beets are ready, use a slotted spoon to remove them from the water and set them aside. I do this because I like to save the water to make the brine.


4. To make the brine add the sugar and vinegar to the water and bring to a boil stirring to dissolve the sugar. Reduce to simmer and continue stirring until sugar is completely dissolved.


5. Pack the quart jars with the beets and add a tablespoon of the crushed red pepper to each jar.


Beets ready to boil


6. Ladle hot brine into jars to cover beets, leaving 1/2 inch headspace. Wipe the rim and center lid on jars. Screw band down until resistance is met, then increase to fingertip-tight.


7. Place jars into canner, ensuring they are completely covered with water. Bring to a boil and process for 30 minutes.


8. Remove the canner lid and wait at least 5 minutes before removing jars. Set the jars in a cool dark place to store.


Pickled Beets


To get the best flavor and heat, I try to wait a few weeks before I open my first jar. If you don't do the spicy thing, just cut out the pepper. You could always add a pickling spice. You will use 3 tbsp of pickling spice to the beet recipe, it will be added to the brine before boiling. I put the spices into empty tea bags that I buy to make my own herbal teas.


Pickling Spice Ingredients

1 cinnamon stick, broken into pieces

5 bay leaves

2 tbsp mustard seed

1 tbsp whole allspice

1 tbsp coriander seed

1 tbsp whole black peppercorns

1 tbsp ground ginger

1 tbsp dill seed

2 tsp cardamom seed

1 tsp whole cloves


***Put all ingredients into a bowl and stir well. The pickling spice can be stored for up to a year in a small jar with a lid.

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