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Pickled Sliced Beets

Source of Recipe


From "The Canning Kitchen" by Amy Bronee



List of Ingredients



• 4 pounds beets
  
• 3 cups white vinegar
  
• 1½ cups water
  
• 3 Tbsp pickling salt
  
• 2 Tbsp granulated sugar
  






Instructions



1. Boil the whole unpeeled beets in a large pot of water for 30 to 35 minutes or until fork-tender. Drain and set aside until cool enough to handle. Trim off and discard the root and stem ends. Slip off and discard the skins. Slice the beets ¼-inch thick. Layer the slices snugly into five clean 1-pint jars up to 1 inch from the jar rim.
   
   
2. Make the brine by combining the vinegar, water, salt and sugar in a large saucepan. Bring to a boil over high heat, stirring to fully dissolve the sugar and salt.
   
   
3. Ladle the hot brine over the packed beets, leaving a ½ inch headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up the brine if necessary. Process in a boiling water bath canner for 15 minutes.
   
   Makes five 1-pint jars