Check out this blog post for some quick facts about why beets are so good for you.
2 cups vinegar (apple cider or pickling)
1 cup water
~ 3 pounds of beets
2 small bay leaves
Pinch of ginger powder
Pinch of cinnamon powder
Pinch of all spice
1.5 tsp whole black peppercorn
½ tsp mustard seed
¼ cup sugar
1 tsp salt
¼ tsp coriander
1 clove chopped garlic
1 oz of dill weed
Large stock pot to sanitize jars in
Saucepan to marinate brine
Pot to cook beets in
Sanitize the Canning Jars
In a large pot, bring your canning jars and lids to boil for 30 minutes to sanitize. This recipe will fill about 3 - 500 mL canning jars. This pot should be large enough to cover your jars while they are standing upright. I use my stockpot for this.
Marinate the Brine
Bring all ingredients except beets and dill to a boil in a small saucepan on the stove. Cover and simmer for 30 minutes.
Prepare the Beets
In a separate pot, boil the beets until they are cooked through.
Place beets in an ice bath and peel them by rubbing the skin gently. When cooked, the beet skins should roll right off without much pressure.
Cut beets into a size that you would like. I like mine in about 1 inch chunks but sliced or quartered work just as well.
Can the Beets
Fill your sanitized canning jars halfway with cut beets
Add a layer of fresh dill weed.
Fill the canning jar the rest of the way with cut beets leaving about a ¾ inch space from the top.
Divide the brine between the canning jars. Some of the liquid will have boiled off from the cooking process so it is ok to add in a little vinegar/apple cider vinegar to make sure that it gets filled to the top. Leave about ½ inch of space from the top of the jar but make sure all the beets are covered with liquid.
Warm Process to Preserve
Using a clean dishcloth, wipe off the rim of the jars to remove any potential food products.
Cover them with lids and screw the bands on loosely.
Place wire canning rack in the pot.
Place jars in the pot on top of wire canning rack.
Fill with water until jars are just covered.
Boil for 30 minutes
Remove from hot water using your jar lifter.
Set on counter to cool. Screw the lids tightly (careful! It is hot! Use a pot holder or kitchen towel). The lids should vacuum seal as the temperature cool down. You will hear them “pop”. If they do not seal within 45 minutes, it will not preserve and you should eat within a week. Sealed jars will store for up to a year.