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I love me some pickled beets. So sweet. They are such a pretty addition to a bland winter plate. And beets are loaded with nutrition, though the amount ...
Any dark purple variety will do. These happen to be Cylindra. This is 7 1/2 pounds of beets (not including the weight of the leaves).
Leave the tails and about a half inch of the stems attached. This is to keep all of the color and nutrients from bleeding out while they cook.
...and cover them completely with water.
Cover and bring to a boil. Reduce heat to a simmer and cook until the beets are soft when pierced with a knife, about 45 to 60 minutes.
Let them cool until you can handle them.
First, cut off the tops and tails and then the skins should just slide off. It's fun!
You can choose any size you like but I prefer a small bite-size chunk. The larger the chunks, the more jars you'll need as they won't be as ...
Don't worry, after washing the dishes a few times, the stains will disappear.
I just simply put my clean jars in a 225 degree Fahrenheit oven for about 15 minutes. This sterilizes them and keeps them hot while you fill them ...
I place them in a small pot, cover them with water, and bring to a boil. Remove from heat and leave them in the water until you are ...
Put the pot of beet chunks on the stove and add 3 cups of apple cider vinegar and 4 cups of granulated sugar.
The level of the juice should be about even with the beets. If it doesn't come up high enough, mix up a bit more of the brine solution, ...
Remove a hot jar from the oven and fill it up with beets. Bring the beet and juice level to within 1/4 inch of the top of the ...
Using a clean, damp cloth, wipe the top rim of the jar...where the lid meets the jar, not where the ring screws on. You don't want any food ...
Place a hot lid on top of the jar and screw on a ring, nice and tight. Not too tight but it should be snug.
Repeat steps 13, 14, and 15 until all the beets are jarred up. Let them sit on the counter to cool completely (over night is best). Remove the ...
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