When I was a child, I remember my mom eating pickled beets. I tried them once. Ewwww. But turns out that I actually like beets; I just don’t like anything pickled. Period.
Last year Matt planted a few beets, and we enjoyed them roasted and on salads. But this year he planted a bunch of beets, and last Saturday he stated, “I want to make pickled beets.” “But we can’t can on our flat top stove,” I replied. (That’s an excuse I tend to use often.) Matt was determined and researched pickling beets. It seems that you don’t need to do it in a canner. All you have to do is process them in a hot water bath. Sigh. And so we pickled beets last Sunday afternoon.
It’s a time-consuming task, and one that I wasn’t too excited about given that I wouldn’t be enjoying the fruits of my labor. But I do love that man. And the things I do for him…..
We started by boiling the beets and then letting them cool.
Matt did most of the peeling, and I was very thankful for that.
Here they are finished and ready to go into jars.
I put them in the jars, added the hot brine, and got them ready for their bath.
And after doing them in 2 batches, here they are.
I went outside after I was done. When I came back in, the smell burned my nose. We had that lovely scent lingering for a few days. But I always learn a few lessons from a new adventure like this so here are my 3 takeaways. First, there wasn’t nearly enough brine. I reserved double the beet water, and it was a good thing. I had to make a second batch of brine to make sure all the jars had enough. Second, Matt said they were delicious but a bit al dente for him. If you like your vegetables on the softer side, I suggest cooking them a bit longer. Third, they said that it would take 50 minutes. Ha. It took us 3 hours. That doesn’t include the time it took me to clean up the mess. And what a mess there was.