Pickled Beets Are Easy to Make My Ruby Jewel Recipe

Instructions:

1. Place beets in a large pot, cover with water, and bring to a boil. Reduce heat and simmer until beets are tender – easily pierced with a fork (30-60 minutes depending on size).
2. Drain beets and rinse with cold water until cool enough to handle. Slip off the skins with your hands or a paring knife. (Wearing gloves prevents staining).
3. Cut beets into 1/4-inch thick slices or wedges.
4. In a saucepan, combine vinegar, sugar, water, salt, mustard seeds, and peppercorns. Bring to a boil, stirring until sugar and salt dissolve. Reduce heat and simmer for 5 minutes.
5. Pack the sliced beets into sterilized jars, leaving ½ inch headspace. If desired, add one bay leaf to each jar.
6. Carefully pour the hot brine over the beets, leaving ½ inch headspace. Remove any air bubbles by gently tapping the jars on the counter.
7. Wipe the jar rims clean, place lids on top, and screw on bands until fingertip tight. Process in a boiling water bath canner for 10 minutes (adjust for altitude if necessary).
8. Remove jars from canner and let cool completely. Check for proper sealing (lids should be concave). If not processed, let cool completely. Store in the refrigerator for at least 24 hours before serving to allow flavors to meld.