I love me some pickled beets. So sweet. They are such a pretty addition to a bland winter plate. And beets are loaded with nutrition, though the amount of sugar used might just counteract with that.
*Please note: I do not necessarily follow the tested methods of canning. But this way has always worked for me with no spoiling or food poisoning issues.
Step 1: Acquire a Large Bowl of Red Beets.
Any dark purple variety will do. These happen to be Cylindra. This is 7 1/2 pounds of beets (not including the weight of the leaves).
Step 2: Scrub the Beets.
Leave the tails and about a half inch of the stems attached. This is to keep all of the color and nutrients from bleeding out while they cook.
Step 3: Put the Beets in a Pot…
…and cover them completely with water.
Step 4: Place the Pot on the Stove.
Cover and bring to a boil. Reduce heat to a simmer and cook until the beets are soft when pierced with a knife, about 45 to 60 minutes.
Step 5: Drain the Beets.
Let them cool until you can handle them.
Step 6: Peel the Beets.
