Beet Pickles

Wash about 10 pounds of beets very well with a vegetable brush under cold running water to remove all remaining garden dirt. Do not peel or cut off the tails; leave about an inch of stem. The skins, tops and tails will slip off later when they are cooked.

Place beets in a large stock pot and cover with cold water. Bring to a boil, then reduce heat to keep at a gentle boil for about 1 hour or a little longer if the beets are very large. I prefer to use the small tender ones that cook quickly and evenly.

At this point, you have 1 hour to put your washed bottles (I like to use wide-mouthed 1-pint jars) in a pot of simmering water, the lids and rings in another pot, and to prepare the brine (see directions below). Be sure that you keep everything you use in a sterile condition.

When the cooking time is up, carefully place the hot pot in the sink and run cold water in until the beets are just cool enough to handle (better that they are on the hot side to maintain a level of sterilization).

Note: do not assembly line this job. You must work one jar at a time to keep things hot and clean. WORK QUICKLY.

Place 4 whole cloves in the bottom of the jar, then slide beets out of their skins by rubbing gently in your fingers. Drop beets into the jar. If the beets are tiny, they can go in whole. Otherwise, cut them into bite-size pieces. When the jar is full to within 1 inch of the top, pour on the boiling hot brine to just cover the beets. Wipe the jar rim with a clean damp paper towel and cover with a sterile cap and ring. Tighten the ring and set jar aside to cool.

Repeat the above step until you are out of beets. As the jars cool, you should be able to hear them pop and seal. Any that don’t seal must be refrigerated and eaten within a couple of months.

To prepare the brine, combine white vinegar, 1 cup water, and sugar. Bring to a rolling boil. After sugar is dissolved, reduce heat but keep at a low boil in a covered pot. I have an large old Corningware coffee pot that I keep for this job. It has a spout and a handle, so it’s easy to pour boiling liquid.

A few tips:

1. Fresh beets from the farmer’s market in the sumer give the best results. Ones that have been in storage for half the year are tough and fibrous.
2. Clean up your work space beforehand so nothing is in your way.
3. Have everything you need washed and ready to use.
4. Cut a little stack of paper towels in quarters. Use a fresh piece to wipe each jar rim and have a bowl of water beside them to dampen them.
5. If you wear a pair of good-fitting surgical gloves to peel the beets, you wont have purple fingers for three days after.
6. Have your whole cloves on a small plate ready to use when needed.