Ingredients:

  • 5 lbs fresh beets, scrubbed
  • 1 tbsp pickling salt
  • 2 cups reserved beet cooking liquor
  • 1 cup apple cider vinegar
  • 3/4 cup granulated sugar
  • 1 tsp whole cloves
  • 1/2 tsp whole allspice berries

Instructions:

  1. Place scrubbed beets in a large stockpot and cover with water by at least 2 inches. Add 1 tbsp of salt.
  2. Bring to a boil, then reduce to a simmer. Cook until a knife easily pierces the largest beet, usually 30-45 minutes.
  3. Drain the beets through a fine-mesh strainer, ensuring the cooking liquid is reserved.
  4. Plunge the hot beets into a bowl of ice water for 5 minutes to stop the cooking process.
  5. Rub the skins off the chilled beets using thumbs or a paper towel.
  6. Slice each beet into 1/4-inch thick rounds or quarters.
  7. Pack the sliced beets tightly into sterilized pint jars, leaving 1/2 inch of headspace.
  8. In a saucepan, combine 2 cups of the reserved beet liquor, apple cider vinegar, sugar, pickling salt, cloves, and allspice.
  9. Bring the brine mixture to a rapid boil.