Here’s the recipe for Marinated Beets:
Ingredients:
- 10 pounds small fresh beets, stems removed
- 2 cups white sugar
- 1 tablespoon pickling salt
- 1 liter white vinegar
- ¼ cup whole cloves
Directions:
- Prepare the Beets:
- Place the beets in a large pot and add enough water to cover them.
- Bring the water to a boil and cook the beets until they are tender, about 15 minutes depending on their size. If the beets are large, you can cut them into quarters.
- Once cooked, drain the beets and set aside to cool. Once cooled, peel the beets.
- Sterilize the Jars:
- Sterilize jars and lids by immersing them in boiling water for at least 10 minutes.
- Fill the Jars:
- Fill each sterilized jar with the cooked beets, adding several cloves to each jar.
- Prepare the Brine:
- In a large saucepan, combine the sugar, reserved beet water, white vinegar, and pickling salt.
- Bring the mixture to a rapid boil, stirring until the sugar and salt are dissolved.
- Pour the Brine:
- Carefully pour the hot brine over the beets in the jars, ensuring that the beets are completely covered with the brine.
- Close the lids tightly on the jars.
- Process the Jars:
- Place a rack in the bottom of a large pot and fill it halfway with water.
- Bring the water to a boil over high heat.
- Carefully lower the filled jars into the pot using a jar lifter or tongs, leaving about 2 inches of space between the jars.
- Pour in more boiling water if necessary, ensuring that the water level is at least 1 inch above the tops of the jars.
- Bring the water back to a full boil, cover the pot, and let the jars process for 10 minutes.
- Cool and Store:
- After processing, carefully remove the jars from the pot and set them aside to cool completely.
- Once cooled, check that the lids are sealed properly.
- Store the jars in a cool, dark place until ready to enjoy.
- Enjoy!
- These marinated beets are delicious as a side dish, salad topping, or snack. Enjoy their tangy flavor!