Step 1

Once the beets are boiled and cooled, follow the peeling and cutting directions in the notes section.

Step 2

Next, prepare the brine by adding the vinegar, water, and sugar to a sauce pan.  Over medium heat, bring the mixture to a boil.  Stir occasionally to help dissolve the sugar.  Once boiling, reduce heat to simmer.

Step 3

In the meantime, prepare the jars by following the instructions in the notes section.

Step 4

Use a canning funnel to fill the jars with the prepared beets. A canning funnel will help to keep the rim of the jars clean which will help to guarantee a better seal.

Step 5

Ladle in the brine, leaving at least 1/4-1/2 inch head space. Remove the funnel and place a warmed, sterilized seal on the jar, followed by a ring.  Tighten just until snug.

Step 6

Using a jar lifter, place the filled jars back into the large pot of boiling water.  See notes.  Bring back to a boil.  Once the water is boiling, start a timer for 20 minutes.

Step 7

Using a jar lifter, carefully remove the jars and place on a kitchen towel where they will not be disturbed. As the jars cool, you’ll hear a popping sound. This is the hot liquid and air in the jar cooling down and contracting. This will create an air-tight seal and will allow you to store your beets for future consumption.

Step 8

For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours. With a damp cloth, wipe down the jars, re-tighten the lids, and store in a dark, cool place. These jarred beets will last for 12-18 months. Lastly, if you notice that a jar has not properly sealed, simply refrigerate that particular jar, and eat them within 5-7 days.