The beets are ready, time to pickle them! Tim dug up the beets and is sharing his recipe.
- 3 cups apple cider vinegar
- 3 cups sugar
- 1-1/2 cups water
- 1 onion (optional)
Makes 7 pints
Boil beets until slightly soft, not mushy. Remove skins by hand, then slice or leave whole, for smaller beets.
Combine vinegar, sugar, and water and bring to a boil. While heating, add layer of onions, beets, and another layer of onions to fill jars. Pack tightly. Leave 1/2 inch head space. Pour boiling liquid in jar, covering beets and onions.
Place lid/ring on top and seal immediately. Listen for seals to pop! If you have jars that don’t seal, refrigerate and eat in a week or so.