First, I have to give major props to the Farm 2 Family Market for hooking me up with a fabulous box of beets at a super price this week! I had asked for half a bushel, but they weren't able to get me that much, and we were all sad, but this was The Universe working in my favor. For real, I could NOT have processed one more beet this weekend. I'm all beeted out. And totally thrilled that I have SO MANY jars of magically delicious pickled beets to show for it! But I really was remiss. I should have taken a picture of the box of beets. It seemed small at first, but each time I looked at it, it was bigger. By Saturday morning, that box was HUGE and I was worried I wasn't going to be able to get them done. I had to do them in two batches, mainly because I don't have a pot big enough to boil 10+ pounds of beets at a time, and my canner only holds 8 pint jars.
So, to begin: scrub your beets, but leave the tops and rootlets on.
Side note: I was very excited to find some itty bitty beets in the bottom of the box. Enough for one jar of whole mini beets, which I'll serve at Thanksgiving. Yay!!
Then you boil them for a bit. Between 10 and 30 minutes, depending on the size. The goal is to cook them just enough so you can slip the skins off after cooling them.
To cool them (just like peeling peaches) ICE BATH!:
Batch One I totally didn't boil long enough, so it was out with the trusty ceramic peeler again. I really prefer the aesthetics of the skin-slipped beet over the peeler-peeled beet, so I made a note to add 10 minutes to the second batch's boiling time. Not that anyone who opens a jar of these beets and eats them will notice whether they were peeled with a peeler (except maybe the State Fair judges. Yes, I'm getting a little obsessed...) but I'll know. Of course, the peeler takes about 10 seconds per beet, while slipping the skin can be a long and messy process. But, like making good watermelon rind pickles, the time spent is worth it, in my opinion.
After the beets are peeled and the pickling brine is made (secret recipe! email me and I'll give it to you! so not quite secret, I guess....) and your jars and lids are sterilized, slice up your beets into 1/4 slices. You could get one of those fancy wavy slicers. I almost did, but resisted. One of my simplest pleasures in life, something that makes me happy beyond words is beet grain. Like the circles of an old tree, I love the circles in a sliced beet. Joy!
I packed my jars nice and tight, plus my one jar of whole mini beets.
Process per your tested recipe guidelines (my recipe called for 30 minutes in a boiling water bath). Then, ta da!! You have wonderfully canned, beautiful pickled beets!
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