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Categories:Viewed: 56 - Published at: 7 years ago
Ingredients
- red beet, left whole
- malt vinegar, heated
- PER PINT JAR (500 mL jar)
- 1 teaspoon black peppercorns
- 1 teaspoon horseradish
- 1/2 teaspoon whole allspice
- 1/2 teaspoon pickling salt
Method
- Trim leaves from beets leaving about 2 inch stem stubs on beets. Scrub beets well. Leave long tap root attached.
- Boil whole beets until just tender. Let cool till easy to handle. Slip off skins and trim off tops and long tap roots (you may want to use rubber gloves, its messy work). Small beets may be left whole for packing into jars. Large beets can be cut into chunks.
- Into the bottom of each pint jar place the spices as listed above. Pack the beets into the jars. Fill the jars with hot malt vinegar to within 1/2 to 3/4 inch from jar top. Wipe rims of jars and seal with lids.
- Process in a boiling water bath according to the canner manufacturer's instructions. Set the jars in a draft free place to cool. Check seals before storing. Store for at least 1 month before using to allow the flavors to develop.
