Step 3
In a large saucepan, combine sugar, beet water, vinegar, and pickling salt. The mixture boils quickly. Pour the hot brine over the beets into the jars, and close the lids.
Step 4
Place a rack in the bottom of a large saucepan and fill it halfway with water. Bring to a boil over high heat, then carefully lower the jars into the saucepan using a stand. Leave a space of 2 inches between the jars. Pour 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, then cover the pot and leave it for 10 minutes.
Enjoy !
This recipe was a gift from an elderly farmer many years ago — a cherished tradition I’ve continued every year.
If you’ve harvested a big batch of beets, don’t worry — just keep reusing the brine until they’re all perfectly pickled!
🧺 Ingredients
-
10 pounds fresh baby beets, stems removed
-
2 cups white sugar
-
1 tablespoon pickling salt
-
1 liter (4 cups) white vinegar
-
½ cup whole cloves
