Pickled Red Or Golden Beets

Let's Cook

1. Step 1.

   Wash, then trim the tops and roots to 1 inch: 2 ½ pounds red or golden beets of uniform size (1 to 2 ½ inches wide)

2. Step 2.

   Place in a saucepan, cover with water, and simmer just until tender, 30 to 40 minutes. Drain, reserving ¾ cup of the cooking liquid (discard the rest). Remove the stems, roots, and skins. Leave baby beets under 1 ½ inches whole. Cut large beets into ¼-inch-thick slices or wedges.

3. Step 3.

   Peel, thinly slice, and set aside: 1 medium onion

4. Step 4.

   Transfer the reserved beet cooking liquid to a wide pot and add: 2 cups cider vinegar; ¼ cup bottled lemon juice; ⅔ cup sugar; 2 teaspoons black peppercorns; 2 tablespoons pickling salt

5. Step 5.

   Bring to a boil, stirring until the sugar is dissolved. Add the beets and onions and simmer for 5 minutes. Using a slotted spoon, pack the vegetables into the prepared jars, then add the hot vinegar solution, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.