Zutaten für And The Winner Is Beets
- 5 lbs fresh beets, small to medium
- 2 cups granulated sugar
- 2 cups white vinegar (5%)
- 1 cup fresh water (for pickling liquid), plus 1 cup reserved beet cooking liquid, plus additional water for cooking beets and water bath
- not used in recipe
- 1 teaspoon salt (for pickling liquid), plus additional salt for cooking beets
- 1 tablespoon whole mixed pickling spices
- 2 dried chilies
- double thickness of cheesecloth
- sterilized canning jars
- canning jar lids and bands
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Zubereitung von And The Winner Is Beets
- Scrub beets thoroughly, leaving about 1/2 inch of stem and root end attached.
- Rinse beets several times under cold water to remove all dirt.
- In a large pot, bring salted water to a boil. Add beets and cook until tender (about 45-60 minutes, depending on size).
- Drain beets, reserving 1 cup of the cooking liquid. Set aside.
- Immediately run beets under cold water to stop the cooking process. Once cool enough to handle, slip off the skins and trim any remaining root ends.
- Slice beets into desired thickness (1/4 inch to 1/2 inch slices are ideal) and set aside.
- In a large stainless steel or enamel pot, combine sugar, vinegar, 1 cup water, reserved beet cooking liquid, and salt.
- Place pickling spice and chilies in a double thickness of cheesecloth; tie securely to form a spice bag. Add to the pot.
- Heat the mixture over medium-high heat, stirring frequently until the sugar is completely dissolved. Bring almost to a boil.
- Add the sliced beets to the pot. Bring to a boil, then reduce heat and simmer gently for 5 minutes, stirring occasionally to ensure even flavor distribution.
- Remove the spice bag from the pot.
- Carefully pack the beets into sterilized canning jars, leaving 3/4 inch of headspace at the top.
- Ladle the hot pickling liquid into the jars, leaving 1/2 inch of headspace.
- Use a chopstick or clean, narrow spatula to remove any air bubbles from the jars.
- Add more pickling liquid if needed to maintain the 1/2 inch headspace.
- Wipe jar rims clean. Place lids and bands on jars; tighten fingertip tight.
- Prepare a boiling water bath: Fill a large pot with enough hot water to cover the jars by 2 inches.
- Carefully lower the jars into the boiling water bath. Cover the pot and boil for 30 minutes.
- Remove jars from the water bath using tongs and place on a rack to cool completely. You should hear a ‘pop’ sound as the jars seal.
- Check seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed. Wipe jars clean, label, and store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
369g
Fat
0g
Carbs
33g
