Homemade Pickled Beets

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Place beets in a large pot. Cover with water and bring to a boil. Reduce heat and cook until beets are tender, 20 to 25 minutes, depending on size.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Meanwhile, 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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Drain cooked beets, reserving 1 cup beet water. Let cool until able to handle, 10 to 15 minutes. Peel and slice.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Pack beets into the hot, sterilized jars, filling to within 1/2 inch of the top.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Strain reserved beet water through a fine-mesh strainer into a saucepan. Add vinegar, sugar, pickling salt, and cloves. Bring to a rapid boil over high heat. Pour hot brine over beets in jars, leaving 1/4-inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. If any cans fail to seal, refrigerate for immediate use.'}

📊 Nutrition Facts

Per serving (6 servings total)