Homemade Pickled Beets

Recipe View Prepare the Beets: Place beets in a large pot. Cover with water and bring to a boil. Reduce heat and cook until beets are tender, approximately 20-25 minutes, depending on size. Test for tenderness with a fork.

Recipe View Sterilize Jars: While the beets are cooking, inspect six 16-ounce jars for cracks and rings for rust, discarding any defective ones. Bring a second pot of water to a boil. Immerse jars in simmering water until beets are ready. Wash new, unused lids in warm soapy water.

Recipe View Peel and Slice: Drain cooked beets, reserving 1 cup of the beet water. Let cool until able to handle, about 10-15 minutes. Peel off the skins and slice the beets into your preferred thickness.

Recipe View Pack Jars: Pack the sliced beets into the hot, sterilized jars, filling to within 1/2 inch of the top.

Recipe View Prepare Brine: Strain the reserved beet water through a fine-mesh strainer into a saucepan. Add the vinegar, sugar, pickling salt, and cloves. Bring to a rapid boil over high heat, stirring until sugar and salt are completely dissolved.

Recipe View Fill Jars with Brine: Pour the hot brine over the beets in the jars, leaving 1/4-inch of headspace. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw the rings on tightly, but not too forcefully.

Recipe View Process Jars: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and carefully lower the jars (using a jar holder) into the boiling water, ensuring they are about 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover the pot, and process for 30 minutes.

Recipe View Cool and Check Seal: Remove the jars from the stockpot and let them rest, several inches apart, on a towel-lined surface for 12-24 hours. As they cool, you should hear a popping sound as the lids seal. After they've cooled completely, press the center of each lid with a finger to ensure the lid doesn't move up or down. If any cans fail to seal, refrigerate them for immediate use. Remove the rings for storage and store sealed jars in a cool, dark place.