Recipe Sweet Fire Red Pickled Beets
Thanks Mark for the great recipe!
2 1/2 cups white vinegar
1 cup water
3/4 cup granulated sugar
10 cups prepared beets
Crushed red pepper
5 quart size canning jars and lids
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1. Wash the beets, peel them, and cut them to the desired shape and size.
2. Put them in a large pot and cover with water. Cook on high and boil until just fork tender.
3. When the beets are ready, use a slotted spoon to remove them from the water and set them aside. I do this because I like to save the water to make the brine.
4. To make the brine add the sugar and vinegar to the water and bring to a boil stirring to dissolve the sugar. Reduce to simmer and continue stirring until sugar is completely dissolved.
5. Pack the quart jars with the beets and add a tablespoon of the crushed red pepper to each jar.
6. Ladle hot brine into jars to cover beets, leaving 1/2 inch headspace. Wipe the rim and center lid on jars. Screw band down until resistance is met, then increase to fingertip-tight.
7. Place jars into canner, ensuring they are completely covered with water. Bring to a boil and process for 30 minutes.
8. Remove the canner lid and wait at least 5 minutes before removing jars. Set the jars in a cool dark place to store.
To get the best flavor and heat, I try to wait a few weeks before I open my first jar. If you don't do the spicy thing, just cut out the pepper. You could always add a pickling spice. You will use 3 tbsp of pickling spice to the beet recipe, it will be added to the brine before boiling. I put the spices into empty tea bags that I buy to make my own herbal teas.
Pickling Spice Ingredients
1 cinnamon stick, broken into pieces
5 bay leaves
2 tbsp mustard seed
1 tbsp whole allspice
1 tbsp coriander seed
1 tbsp whole black peppercorns
1 tbsp ground ginger
1 tbsp dill seed
2 tsp cardamom seed
1 tsp whole cloves
***Put all ingredients into a bowl and stir well. The pickling spice can be stored for up to a year in a small jar with a lid.