Pickled Beets
Pickled Beets
Ingredients
- 4 lbs (1.8 kg) beets, scrubbed
- 2 cups (500 ml) white vinegar
- 1 1/2 cups (315 g) sugar
- 1 tbsp mustard seeds
- 1 tsp salt
Instructions
- In a large pot of boiling water, cook the beets, covered, until tender, about 1 hour. Strain the cooking water and set aside 1 cup (250 ml). Plunge the beets into cold water. Drain and peel the beets. Cut into wedges or slices. Set aside.
- In another pot, bring the strained cooking water to a boil with the vinegar, sugar, mustard seeds and salt.
- Place the beets in sterilized jars and cover with the boiling marinade. Seal the jars. Sterilize, if desired, in boiling water for 35 minutes.
Pickled Beets