Pickled Beets

Last week Tana pickled beets and shared them with all as a tasting at the pickup depots. This week she shares her recipe.

Tana says this basically works for any sweet/sour pickled vegetables and that you can adjust the sweetness by adding more or less sugar or even sugar substitutes if you please. You can also adjust the added spices, perhaps some chili flakes, or add more or less onion, garlic, carrots… anything is possible!

Pickling Liquid Ingredients
11 cups water
10.5 cups vinegar
1 1/2 cups salt (Kosher or any salt without additives)
7 cups sugar

Jar Ingredients
Beets, peeled and chopped to desired shape and size
Bay leaf
Mustard Seeds
Cinnamon Bark
Fennel Seeds

Whatever makes you happy

Bring pickling liquid ingredients to a boil. Meanwhile, sterilize big mason jars and place a few slices of onion and horseradish root on the bottom of the jars. Add chopped beets, leaving a little room for additives. You can adjust for smaller mason jars, just change it up however you like.

Add 2 small or 1 big allspice, 1 clove, 6 peppercorns, half a bay leaf, 1/4 tsp mustard seeds, tiny piece of cinnamon bark, a few fennel seeds. Once the jar is full, put some more onions and maybe a few more slices of horseradish on the top. If making a bigger jar, add a layer of onions in the middle. You can add garlic clove as well if you like it garlicky.

Pour the hot pickling liquid over the beets and make sure they are fully submerged. Put the lids on and can as usual. Cool completely before storing.

*Note – The pickling liquid here is enough for a LOT of beets. Divide roughly by 10 for about 6 beets, but it’s really to taste.