Another pickling thread | Page 2 | Food Production and Preservation | Forums

The beets are similar, but have an extra step and use a bit of a different brine. First you wash your beets. You can peel them as well if you like but we usually just cut off the rough bits and leave the skins on.

The brine we use for the beets is a bit different than for the eggs as well, We add dry, 2 teaspoons of pickling spice, 1 teaspoon of kosher salt and 1 teaspoon of garlic into each jar. The brine consists of 1 quart of vinegar, 1 cup of water and 1 cup of honey. Heat your brine up and pour over the beets, again leaving about and inch of head space in each jar. This is really important because unlike the eggs which have already been cooked, we need to process these beets in a hot water bath similar to if you were canning them. Once you have your brine poured, seal the lids and put them in either your pressure canner or large pot, and bring to a boil for about 20 minutes. Boiling will bring your brine to a boil also, and cook your beets, as well as create a vacuum and create an air tight seal around your lid.

Again your beets will be ready in 5-10 days, but no refrigeration is required here!