And The Winner Is Beets Recipe

Ingredients for And The Winner Is Beets

• 2 lbs beets, scrubbed and trimmed
• Granulated Sugar
• White Vinegar
• 1 cup water
• Broth
• 2 tablespoons kosher salt
• Whole Mixed Pickling Spices
• Dried Chilies

How to Make And The Winner Is Beets

1. Scrub beets thoroughly, leaving about 1/2 inch of stem and root end attached.
2. Rinse beets several times under cold water to remove all dirt.
3. In a large pot, bring salted water to a boil. Add beets and cook until tender (about 45-60 minutes, depending on size).
4. Drain beets, reserving 1 cup of the cooking liquid. Set aside.
5. 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.
6. Slice beets into desired thickness (1/4 inch to 1/2 inch slices are ideal) and set aside.
7. In a large stainless steel or enamel pot, combine sugar, vinegar, 1 cup water, reserved beet cooking liquid, and salt.
8. Place pickling spice and chilies in a double thickness of cheesecloth; tie securely to form a spice bag. Add to the pot.
9. Heat the mixture over medium-high heat, stirring frequently until the sugar is completely dissolved. Bring almost to a boil.
10. 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.
11. Remove the spice bag from the pot.
12. Carefully pack the beets into sterilized canning jars, leaving 3/4 inch of headspace at the top.
13. Ladle the hot pickling liquid into the jars, leaving 1/2 inch of headspace.
14. Use a chopstick or clean, narrow spatula to remove any air bubbles from the jars.
15. Add more pickling liquid if needed to maintain the 1/2 inch headspace.
16. Wipe jar rims clean. Place lids and bands on jars; tighten fingertip tight.
17. Prepare a boiling water bath: Fill a large pot with enough hot water to cover the jars by 2 inches.
18. Carefully lower the jars into the boiling water bath. Cover the pot and boil for 30 minutes.
19. 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.
20. 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.