I finally took the time to can/pickle my beet harvest. I was so ridiculously excited to watch all nine half-pint jars pop after they were taken out of the water bath. And I was tickled that none of my harvest went to waste. The recipe I used intrigued me because instead of sugar, honey was called for. The pickling brine contains: apple cider vinegar 5% acidity, honey, cinnamon sticks, whole allspice, whole black peppercorns, some water, and a little bit of salt. It took about three hours from start to finish and was a total blast. I can’t wait to make jam from those three pounds of fresh strawberries I harvested and froze a short while back.
Peeling and slicing the boiled beets.
The beets added to the hot pickling brine.
My clean workspace which was soon stained with bright beet juice.
All nine popped! Such a pretty color 🙂