Every family should know this recipe!
12 pounds beet (12-24 beets depending on the size)
1 cup water
2 cups vinegar
1/2 cup sugar
2 tsp kosher salt
2 tablespoons Pickling Spice (club house)
Prepare the beets
Wash, rub and cut the beets.
Place the beets in a large saucepan and cover with water, bring to the boil and then simmer until tender, about 30 minutes.
Remove from the water and transfer the beets immediately in ice water.
Peeal and cut into slices about 1/4 inch.
Prepare pots and lids for canning.
Prepare the brine
In a saucepan, mix water, vinegar, sugar, salt and spices. Bring to the boil and simmer for five minutes until the salt and sugar are dissolved.
Place the beet slices in the hot pots.
Add hot vinegar brine to cover the beets. Use a plastic utensil to remove bubbles and add more brine, leaving a space in the top of the 1/2 inch jar.
Wipe the edge of the pot with a clean cloth.
Add lids and tighten firmly.
Transfer to hot water for 30 minutes.
You can make 4 pots (500 ml).
Source: Getty stewart · Photo Credit: istock