Call them beets or beetroot, that's up to you, either way, we love them.
- 5 kilos of beets
- 1 litre of cider vinegar
- 2/3 cup sugar
- 1 cup water
- 24 coriander seeds
- 2 tablespoons pickling salt
- Cut the tops and roots off flush with the beets. Scrub thoroughly.
- Place the beets on a rack in a large roaster. Cover and bake at 200 degrees C until tender, about one hour for medium-sized beets. Meanwhile, preheat your jars in hot water.
- In a large saucepan, mix the vinegar, sugar, water and salt. Heat to boiling.
- When the beets are tender, remove the roaster from the oven and fill with cold water. When cool enough to handle, slip the skins off the beets.
- Pack the beets, whole or cut in hot jars. Add brine to cover. Leave 1.5cm headspace. Put on new lids and tighten finger tight.
- Process for 30 minutes once the water has returned to the boil. (This is the boiling water bath method.)
- Cool jars. Check seals. Label and store.
Learn more about the food safety aspects of the boiling water bath processing of high acid foods, and just how easy it is.
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