Cooking Instructions
- 1
Place beets in boiling water and cook until tender, approximately 15 mins. Then take skin off and cut into desired pieces. Save beet water in pot for brine.
- 2
Place 10 x 500 ml in boiling water or in oven at 100 C for 10 min. Wash unused lids and snap rings.
- 3
Fill each jar with cut up beets and a few cloves if desired.
- 4
Bring to boil beet water, sugar, vinegar and pickling salt. Once boiled, then pour mixture in each jar. Put lid on jar and loosely tighten ring.
- 5
In large pot with enough water high enough to cover jars, bring water to boil. Place jars in boiling water. Ensure each jar has at least 5 cm water covering jar lids. Boil filled jars for at least 10 mins. You should see tiny bubbles come from lid in boiling water.
- 6
Once finished boiling, take out jars and let cool. If the lids "pop" in, then you correctly processed. If not, then the lid was too tight during boiling process.
- 7
Once successfully processed and cooled down, store in a cool/dark dry area for up to 12 months. Put date on jars. Once opened, beets are good for a week.
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