Tangy pickled beets are a summertime favorite. Try them as a garnish for a Greek salad or as part of a relish tray at your next summer barbecue.
- 3 1/2 pounds beets, peeled and cut into 1/8- to 1/4-inch-thick slices (about 11 cups)
- 1 tablespoon pickling spice
- 3 cups distilled white vinegar, or cider vinegar
- 3 cups water
- 2 tablespoons plus 2 teaspoons sea salt
- 2 tablespoons sugar
- Step 1
- Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil. Add about a third of the beet slices, cover, return to a boil and cook for 5 minutes. Use a slotted spoon to transfer the beets to the ice water to cool. Repeat with the two remaining batches of beets.
- Step 2
- Drain the cooled beets and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1/2 teaspoon of pickling spice to each jar.
- Step 3
- Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
- Step 4
- Carefully fill jars (or containers) with the brine to within 1/2 inch of the rim, covering the beets completely. (Discard any leftover brine.)
- Step 5
- Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
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