(The ad below will not display on your printed page)
EatingWell Test Kitchen
“Tangy pickled beets are a summertime favorite. Try them as a garnish for a Greek salad or as part of a relish tray at your next summer barbecue.”
3½ pounds beets, peeled and cut into ⅛- to ¼-inch-thick slices (about 11 cups)
1 tablespoon pickling spice
3 cups distilled white vinegar or cider vinegar
3 cups water
2 tablespoons plus 2 teaspoons sea salt
2 tablespoons sugar
1Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil. Add about a third of the beet slices, cover, return to a boil and cook for 5 minutes. Use a slotted spoon to transfer the beets to the ice water to cool. Repeat with the two remaining batches of beets.
2Drain the cooled beets and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add ½ teaspoon of pickling spice to each jar.
3Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
4Carefully fill jars (or containers) with the brine to within ½ inch of the rim, covering the beets completely. (Discard any leftover brine.)
5Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
Make Ahead Tip: Cover and refrigerate for up to 1 month.
Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids