Perfect for adding to salads or serving alongside wintry meals for a bit of brightness, these pickled golden beets are always good to have tucked into your pantry.
- Yield:makes 3 pints
- Active time: 45 minutes
- Total time:48 hours
- 2 pounds golden beets, boiled, peeled and sliced
- 2 cups apple cider vinegar
- 2 cups water
- 2 tablespoons pickling salt
- 3 tablespoons pickling spice, divided
Prepare a boiling water bath canner and 3 pint jars. Place 3 new canning lids in a small saucepan and bring to a gentle simmer.
Combine vinegar, water and salt in a small saucepan and bring to a boil.
Divide pickling spice between the three jars.
Pack the beets into the jars and top with hot brine, leaving 1/2 inch headspace.
Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.
Wipe rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not when the jars first go in).
When time is up, remove jars from canner and let cool on a folded kitchen towel.
When jars are cool enough to handle, remove rings and test seals by grasping edges of lids and carefully lifting jars. If lids hold fast, seals are good.
Store jars in a cool, dark place. They are ready to eat with in 48 hours, but can be kept up to one year.