I know, a lot of people cringe at the thought of pickled beets. But, don't hate until you've tried them...I tell ya I eat these by the jarfuls! I love them!
This recipe isn't hard, it's just a bit time consuming. It took us about 3 1/2-4 hours to boil, peel and jar them. It was totally worth it. Now I have over a dozen cans of these beauties. :-)
Let's just say I was a bit overwhelmed to even begin to tackle this bug invested pile of fresh veggies.
This was about the size of my head!
Oh, and lets talk about the color?! Beets have the most amazing color...which stains everything it touches--learned that the hard way ha.
What you'll need:
-Quart sized jars (make sure you boil the lids)
-2 cups sugar
-2 cups apple cider vinegar
-2 cups water
clean and boil beets in salt water. Once they are soft (just test by poking them with a fork, if it slides in easy than they're done!) take them out and let cool. In the meantime heat 2 cups water, 2 cups apple cider vinegar and 2 cups sugar. Once the sugar has dissolved, you can turn off the heat. Than, peel, dice and place your beets in jars. Fill them up with your liquid and seal with your boiled lids. After a few hours your lids should "pop". That means they're sealed!
Let them sit for about 2 weeks to get fully pickled! Is your mouth watering yet?! :-)