My husband's grandfather Theurer used to pickle beets and Dustin grew up loving them. He has been begging me for years to make some pickled beets, and they just sound so disgusting that I couldn't bring myself to do it. This year, we planted two rows of beets in our garden (which was a big sacrifice, in my opinion, giving up two whole rows of space). The weather must have been perfect for beets this year, because they grew like weeds! I used the leaves for green smoothies, and we pulled all the beets last week and pickled them, using Dustin's grandpa's recipe. So, I am putting this on here for future posterity (and maybe for future me, as I will probably get talked into this again). Now these are not spiced pickled beets. Dustin's grandpa didn't make them that way, so Dustin didn't want them that way. These are just regular ol' pickled beets. If you want spices, google it. There are tons of recipes.
Pickled Beets
from: Herman LeRoy Theurer
1 quart cider vinegar
4 c. brown or white sugar (or mix them, like I did)
1 pint beet juice
1 Tbsp. salt
Beets
First, wash your beets and remove the greens. Boil them for 30-45 minutes, or until they are tender. Remove them from the water and the skin will easily peel off. Slice them into chunks, or slices, or if they are small enough, you can leave them whole. Put them into quart size jars, leaving about an inch of headspace. Meanwhile, in a large pot, stir together the vinegar, sugar, beet juice and salt and bring it to a boil. Carefully pour it into the jars (with beets in them), leaving 1/2 inch of headspace. Then you will need to put lids on your jars and process them, based on your altitude. For my altitude, I had to process them for 40 minutes. Leave them alone for a couple of weeks, to let the beets pickle (this has been the hardest part for my husband!).
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