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Best Pickled Beets
Mashup of Joy of Pickling and Ball recipes, with my own seasoning twist.

Servings: 6 pints

Servings: 6 pints
  • 7 pounds beets (10 to 12 fist-sized)
  • 1 Tbl. cider mulling spice mix (cinnamon sticks, allspice, cloves, orange peel, etc.) See note
  • ¼ tsp. peppercorns
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 tsp. pickling salt
  • 3 cups white vinegar
  • 1 cup cider vinegar
  • 2 cups water
  1. Wash the beets and boil whole or in halves for about 20 minutes until just barely cooked.
  2. Lightly crack all the spices to release their flavors. Put all the brine ingredients into a pot and simmer for 20 minutes. You can put the spices in a bag if you are worried about them getting into the final product.
  3. Drain, cool, peel, and slice the beets. I like to make them "carrot stick" shaped. Pack loosely into pint jars.
  4. Pour the brine over the beets, leaving ½ in headspace. Process in water bath 30 minutes.
  • My twist is to use mulling spice instead of pickling spice. The main differences between the mixtures are that pickling spice has mustard seed and bay leaves, and mulling spice has orange peel. I prefer the sweeter profile with the mulling spices.
  • No changes were made to acidity or proportions, so this is a certified safe to can recipe.

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