Type of dish: Condiment, Salad, Side Dish

My kids will ask if I’m pickling beets every time they see beets in the house, and will fight to be the first to get a taste. They absolutely love pickled beets!

1 pound fresh small beets, stems removed
1/4 teaspoon pickling salt
1/3 cup white sugar
1/3 cup white vinegar

Place beets in a saucepan with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 1/3 cup of the beet water, cool and peel. If you’d like, you can slice the beets at this point (which I often do).

In a saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets.

For canning: Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets, pouring brine over beets in jars.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Recipe courtesy of Gazy Brothers Farm