Pickled Beets

After my first attempt at canning was pretty successful I figure that I could do it again. Its early August and the St Jacobs market is full of Pickles, Dill, Beets, Peaches and all kinds of other goodness.

Step Number 1 – Buy all the ingredients. Beets, pickling salt, vinegar, garlic and cloves.

Step Number 2 – Carry it to the car… The bag was like 40 lbs! Now 40 lbs isn’t that heavy until you have to carry it about half a kilometer away. That sucked…

Now that I have all the ingredients at home it’s time to get started. I pulled out all the jars and filled up my giant pot with water to start it boiling. I put the 15 mason jars into the dishwasher on sanitize. While the jars were sanitizing I started with boiling the beets. The Beets boiled for about 30 minutes, then I pulled them out, pilled them (they pill so easily once boiled) and chopped them up. I prepared the brine but between the Beets and Brine it was only enough to fill up two jars…. Oh man, this is going to take forever…

I boiled up the next batch, made the brine and filled up 3 jars this time. The next batch was 2 jars, then on to the last batch, 3 more jars. After what seemed like forever I finally completed 10 jars of pickled Beets.

2013/11/14 Update - This was a very early post so I didn't list all my ingredients or the process I used to make the beets. I used a couple of different recipes (Batches) but the one I want to comment on right now is the Batch I made were I left the cloves in. BAD IDEA! don't leave the cloves in! Recipes tell you to pull the cloves out for a reason and that reason is because if you don't pull them out then your beets will end up tasting like cloves... Luckily for me this mean only one lost jar but it was a learning experience. And as an FYI, the other jars I have opens have been really good! One or two have been a little bit on the vinegary side but my sister likes them that way so when I come across those ones, I just give those ones to her :)