Doubled Batch Pickled Beets Eat & Drink Jan 13 Written By Jen PrintWith ImageWithout ImageDoubled Batch Pickled Beets Yield: 12 Author: Jennifer CartierPrep time: 10 MinCook time: 55 MinInactive time: 24 HourTotal time: 25 H & 5 MCook modePrevent screen from turning off Ingredients 10 pounds beets (stems removed) 8 cups white vinegar 4 cups white sugar 3 teaspoons pickling salt 1 teaspoon ground clovesInstructionsCook the Beets: Place the beets in a large pot and cover them with water. Bring to a boil, reduce heat, and simmer until the beets are tender, about 20-25 minutes, depending on their size.Prepare Jars and Lids: While the beets cook, inspect 12 (16-ounce) jars for cracks and rusted rings, discarding any damaged ones. In a separate pot, bring water to a boil and immerse the jars in simmering water to sterilize them. Wash unused lids in warm, soapy water.Peel and Slice Beets: Once the beets are cooked, drain them, reserving 2 cups of beet water. Allow the beets to cool for 10-15 minutes, then peel and slice them.Prepare the Brine: Strain the reserved beet water through a fine-mesh strainer into a large saucepan. Add the 8 cups vinegar, 4 cups sugar, 3 teaspoons pickling salt, and 1 teaspoon ground cloves to the saucepan. Bring the mixture to a rapid boil over high heat.Pack the Jars: Pack the sliced beets into the sterilized jars, leaving about ½ inch of space at the top. Pour the hot brine over the beets, leaving about ¼-inch headspace at the top. Run a clean knife or spatula around the inside of each jar to remove any air bubbles. Wipe the rims clean with a damp paper towel.Seal the Jars: Place sterilized lids on the jars and screw on the rings tightly.Process the Jars: Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil and lower the jars into the boiling water, ensuring the jars are at least 1 inch covered by water. Bring the water back to a boil, cover the pot, and process the jars for 30 minutes.Cool and Store: Carefully remove the jars from the boiling water and allow them to cool for 12-24 hours, placing them several inches apart. After they cool, check the seals by pressing the center of each lid. If the lid does not pop back, it is sealed. Remove the rings for storage and store the jars in a cool, dark place.***If any jars don't seal, refrigerate them and use them immediately.Recommended Products30 Quart 8 Jar Black Enamel CannerLarge Fine Mesh Strainer16 oz Mason Jars with Regular Lids,12 PackStock Pot 6 qt, StainlessDid you make this recipe?Tag @thecartierskitchen on instagram and hashtag it #cartierskitchen recipespicklingsides Jen
Doubled Batch Pickled Beets Eat & Drink Jan 13 Written By Jen PrintWith ImageWithout ImageDoubled Batch Pickled Beets Yield: 12 Author: Jennifer CartierPrep time: 10 MinCook time: 55 MinInactive time: 24 HourTotal time: 25 H & 5 MCook modePrevent screen from turning off Ingredients 10 pounds beets (stems removed) 8 cups white vinegar 4 cups white sugar 3 teaspoons pickling salt 1 teaspoon ground clovesInstructionsCook the Beets: Place the beets in a large pot and cover them with water. Bring to a boil, reduce heat, and simmer until the beets are tender, about 20-25 minutes, depending on their size.Prepare Jars and Lids: While the beets cook, inspect 12 (16-ounce) jars for cracks and rusted rings, discarding any damaged ones. In a separate pot, bring water to a boil and immerse the jars in simmering water to sterilize them. Wash unused lids in warm, soapy water.Peel and Slice Beets: Once the beets are cooked, drain them, reserving 2 cups of beet water. Allow the beets to cool for 10-15 minutes, then peel and slice them.Prepare the Brine: Strain the reserved beet water through a fine-mesh strainer into a large saucepan. Add the 8 cups vinegar, 4 cups sugar, 3 teaspoons pickling salt, and 1 teaspoon ground cloves to the saucepan. Bring the mixture to a rapid boil over high heat.Pack the Jars: Pack the sliced beets into the sterilized jars, leaving about ½ inch of space at the top. Pour the hot brine over the beets, leaving about ¼-inch headspace at the top. Run a clean knife or spatula around the inside of each jar to remove any air bubbles. Wipe the rims clean with a damp paper towel.Seal the Jars: Place sterilized lids on the jars and screw on the rings tightly.Process the Jars: Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil and lower the jars into the boiling water, ensuring the jars are at least 1 inch covered by water. Bring the water back to a boil, cover the pot, and process the jars for 30 minutes.Cool and Store: Carefully remove the jars from the boiling water and allow them to cool for 12-24 hours, placing them several inches apart. After they cool, check the seals by pressing the center of each lid. If the lid does not pop back, it is sealed. Remove the rings for storage and store the jars in a cool, dark place.***If any jars don't seal, refrigerate them and use them immediately.Recommended Products30 Quart 8 Jar Black Enamel CannerLarge Fine Mesh Strainer16 oz Mason Jars with Regular Lids,12 PackStock Pot 6 qt, StainlessDid you make this recipe?Tag @thecartierskitchen on instagram and hashtag it #cartierskitchen recipespicklingsides Jen
