Pickled beets are another way to enjoy one of the lesser used vegetables. The process for making pickled beets is really pretty easy. Just remember that you want to leave one inch of stem and one inch of root on the whole beet when cooking them before beginning the pickling process. Leaving some stem and root intact prevents color loss in the beets; also called bleeding. After the beets have cooled, it will be an easy task to slip the skins off the beets.
Most pickled beets call for pickling spices. This is readily available at grocery stores, or you may choose to make your own. The Ball Blue Book contains an easy to follow recipe for pickling spice.
Follow this and any tested canning recipe exactly for best and safe results. Enjoy!
