A delightful recipe for pickled beets with a sweet and tangy twist, perfect for preserving the fresh taste of beets.
Trim the tops and roots of the beets, leaving about 2 inches of stem.
Leaving a bit of stem helps prevent the beets from bleeding too much during cooking.
Wash the beets thoroughly under running water.
Use a vegetable brush to remove any dirt from the surface of the beets.
Place the beets in a large pot and cover with water. Bring to a boil and cook until tender, about 30-40 minutes.
Check doneness by piercing the beets with a fork; they should be tender but not mushy.
Drain the beets and let them cool slightly. Peel off the skins by rubbing them gently with your hands.
Wear gloves to avoid staining your hands with beet juice.
Slice the beets into desired shapes, such as rounds or wedges.
Uniform slices ensure even pickling and a consistent texture.
In a separate pot, combine water, cider vinegar, sugar, cinnamon sticks, allspice, and salt. Bring to a simmer and cook for 15 minutes.
Stir occasionally to dissolve the sugar completely.
Pack the sliced beets into sterilized canning jars, leaving about 1/2 inch of headspace.
Use a jar funnel to make packing easier and prevent spills.
Pour the hot brine over the beets, ensuring they are fully submerged.
Remove any air bubbles by running a knife or skewer along the inside of the jar.
Seal the jars with lids and process them in a steam canner or hot water bath for 25 minutes.
Ensure the jars are covered with at least 1 inch of water during processing.
Allow the jars to cool completely before storing in a cool, dark place.
Check the seals after cooling to ensure they are properly sealed.
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