Ken'S Pickled Beets

13 ingredients
4 steps

Ingredients

  • 6 lbs beets
  • 2 medium onions, sliced thin
  • 2 1/2 cups cider vinegar or 2 1/2 cups wine vinegar
  • 2 1/2 cups beet juice (reserved from cooking)
  • 1 cup sugar (brown sugar can be used)
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon dried chili pepper flakes
  • 1 teaspoon dry mustard
  • clove
  • peppercorn
  • garlic clove
  • fresh dill weed

Directions

  1. 1
    Scrub beets, trim root and stems leaving about 1/2 inch. In a large pot of boiling salted water, cook the beets until fork tender (about 25 - 45 minutes depending on the size of the beets). Drain and reserve 2 1/2 cups of the cooking liquid. When beets are cool enough to handle slip off the skins, snip off any root or stems, then slice the beets in about 1/4 inch slices and set aside.
  2. 2
    In a large pot stir together sugar, vinegar, reserved beet juice, salt, dry mustard, bay leaves and dried chili flakes. Heat to boiling sirring often until sugar is dissolved.
  3. 3
    In the bottom of each (9 to 10) sterilized pint sized canning jars place 1 clove, 4 or 5 peppercorns, 1 or 2 cloves of garlic and a small head of fresh dill weed (or a pinch of dried dill).
  4. 4
    Pack beets and raw onion slices alternately into jars to within 3/4 inch of the top. Pour in boiling pickling liquid into jars leaving 1/2 inch head space. Seal with lids and process in a boiling water bath for 30 minutes.

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