Recipe and photos by GaddAboutEating.
Servings: 4 500 mL jars
- 10 - 15 small beets
- 2 cups Cider Vinegar
- 1-1/2 cups White Sugar
- 1/2 cup Water
- 1 cup shallots peeled
- 2 tsp Pickling Salt
- 2 tsp caraway seeds
- 1 tsp Mustard Seeds
- Trim beets, leaving 1 inch of stem attached. Place beets in large pot, cover with water and bring to a boil. Reduce heat and simmer for 25 to 40 minutes or until tender. Drain and rinse under cold water. Remove skins and cut beats into serving sized pieces.
- Combine vinegar, sugar, and water in saucepan. Bring to boil, stirring occasionally.
- Into sterilized jars divide shallots, caraway seeds, and mustard seeds equally among jars. Add beets pieces.
- Pour boiling vinegar mixture over beets to within 1/2 inch of rim. Process in water bath for 30 minutes for 500mL jars and 35 minutes for 1L jars.
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