Grandma Jackie's Pickled Beets
Description
Grandma Jackie's recipe for pickled beets pairs tender, cooked beets with a sweet pickling liquid with just a hint of cloves.
Ingredients
•
20 beets
•
6 cups water
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1 quart white vinegar
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3 cups white sugar
•
1 tablespoon pickling salt
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1 tablespoon lemon juice
•
3 drops oil of cloves
Directions
1
Inspect 5 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beets are ready. Wash new, unused lids and rings in warm soapy water.
2
Place beets in a large pot; add water to cover. Bring to a boil; cook until fork-tender, but not mushy. Drain beets, reserving 2 ½ cups cooking water. Cool beets until easy enough to handle. Peel beets; trim and discard ends. Cut beets into wedges or chunks; pack into hot, sterilized jars.
3
Combine vinegar, sugar, pickling salt, lemon juice, and clove oil in a large saucepan or pot; add reserved cooking water and bring brine to a boil.
4
Pour hot brine over beets, filling to within ¼ inch of tops. Wipe rims with a moist paper towel to remove any residue. Top with the lids and screw rings on tightly. Set aside at room temperature for 24 hours.
5
Store jars in the refrigerator. Wait at least 3 days before eating to allow beets to soak up flavor.