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Prep Time: 30 minutes, Cook Time: 45 minutes, Makes: 3 pints
3 lbs. organic whole beets 9 sprigs fresh thyme 6 cloves garlic, sliced 2 c. white vinegar 1 c. water 1/2 c. sugar 1 Tbsp. pickling salt Fill a water canner or large pot, half-full of water. Bring to a simmer. Wash jars, screw bands and lids in hot, soapy water. Rinse well and place in simmering water. Turn off the heat and let stand in water until ready to use. Drain well before filling. Clean beets, removing stems and roots. Place in a large pot and cover water. Bring to a boil, and simmer for 25 minutes, or until tender. Drain, allow to cool. Peel off skin using a vegetable peeler, and cut into 1/4 inch slices. Pack slices (or whole, small beets) into sterilized jars, and add thyme and garlic to each jar. Heat vinegar, water, sugar, salt and garlic over medium heat and bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat and pour mixture over beets in jars, leaving ½ inch space at the top of each jar. Remove air bubbles and slide a rubber or silicone spatula between jar and food, and press gently to release any bubbles. Wipe rim clean of any excess liquid. Top with lids, screw tightly and place in a hot water bath to ensure a good seal. Water must cover jars by 1 to 2 inches. Cover, bring to a boil and process for 30 minutes. Remove jars and allow to cool. Check seal by pressing the lid. (If the tops don’t spring back, the beets are sealed and is good for a year, otherwise they need to be refrigerated and enjoyed within 6 weeks.) Allow to cool for 24 hours. Let stand in a cool, dark place for 2 weeks for the best flavor. |
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