Saturday, August 13, 2016

Charlotte's Pickled Beets

2 cups apple cider vinegar
2 cups white sugar
2 cups water
5 lbs beets
1 Tbsp salt
1 tsp ground allspice
2 Tbsp whole cloves

Cook beets in skins until tender, make sure to leave a little bit of green at the top of your beet when boiling so your colour doesn't bleed out. Run under cold water and slip off skin. Slice and place in jars. 

Boil the remaining ingredients for 5 minutes with spices in cheesecloth. Pour liquid on beets immediately. Seal immediately. 

If bottle doesn't seal properly once cooled, remove lid, apply new lid and boil bottle for 5 minutes. I get 5 500ml jars out of one batch.

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