Easy Pickled Beets Recipe
small red beets or mixture of colors cider vinegar water white vinegar Kosher or pickling salt mustard seeds anise black peppercorns whole cloves coriander seeds sterilized jars w/lids & rims
1
Cook beets in large pot of boiling water. If doing different colors cook separately.
2
In a large pot add vinegar, water, sugar and salt. Bring to a boil.
3
Sterilize jars, lids and rims in boiling water.
4
Into each hot jar add mustard seed, star anise, clove, peppercorns and coriander seeds.
5
Tightly pack in beets to within 3/4" of the rim.
6
Add the hot brine to cover the beets and up to 1/2" of the rim.
7
Cover with the lids and screw on the rims to fingertip tight.
8
Process in a water bath on a rack. See chart for altitude adjustments to time.
9
Remove jars and let cool. Refrigerate and eat any jars that don't seal.
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