More pickles-can I ever have enough? I just love the things. At the top of my list is beets-using my Gran’s recipe, of course.
Normally I get the red ones but this time I decided to be really wild and grab pretty yellow ones.
All you have to do is boil them (skin on) until just tender. Stop the cooking with cold water and peel. Slice into chunks (2 1/2 inches-roughly) and place in jars with 2 cloves in each.
What’s left to do?
Make a really simple brine of vinegar, pickling salt, water and sugar and bring it to a boil. Top up your jars, process in a water bath and hide from the rest of the pickle lovers in your house.
- 4 T pickling salt
- 3 cups sugar
- 8 cups vinegar
- 4 cups water
- 2 cloves for each jar
- 7x250 ml jars
- 4 qts yellow beets (cooked until tender, peeled and cut into rough 2½ inch chunks)
- Fill sterilzed jars with beets and cloves, top with brine mixture. Add lids and process for 13 minutes in a water bath.
- Enjoy right away or even better-let them mellow for a couple of weeks.