Pickled sweet fire beets recipe

2 1/2 cups white vinegar

1 cup water

3/4 cup granulated sugar

10 cups prepared beets

Crushed red pepper 

You will also need, 4 to 5 quart size canning jars and lids, and a bath canner.

First I wash the beets, peel them, and cut them to the desired shape and size. Put them in a large pot and cover with water. Cook on high and boil until just fork tender. Another option is to boil them whole before cutting, then with a pair of rubber gloves, just rub off the skins and cut to size. I do find this method more time consuming though.

When the beets are ready, use a slotted spoon to remove them from the water and set them aside. I do this because I like to save the water to make the brine.

To make the brine, add the sugar and vinegar to 1 cup water and bring to a boil stirring to dissolve the sugar. Reduce to simmer and continue stirring until sugar is completely dissolved.

Now its time to pack the quart jars with the beets. Then add a tablespoon of the crushed red pepper to each jar.

Ladle hot brine into jars to cover beets, leaving 1/2 inch headspace. Wipe the rim and center lid on jars. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars into canner, ensuring they are completely covered with water. Bring to a boil and process for 30 minutes. 

Remove the canner lid and wait at least 5 minutes before removing jars. Set the jars in a cool dark place to store.

To get the best flavor and heat, I try to wait a few weeks  before I open my first jar.

If you don't do the spicy thing, just cut out the pepper. You could always add a pickling spice. 

Here is a good recipe for a pickling spice. You will use 3 tbsp of pickling spice to the beet recipe, it will be added to the brine before boiling. I put the spices into empty tea bags that I buy to make my own herbal teas. 

1 cinnamon stick, broken into pieces 

5 bay leaves

2 tbsp mustard seed

1tbsp whole allspice

1tbsp coriander seed

1tbsp whole black peppercorns

1tbsp ground ginger

1 tbsp dill seed

2 tsp cardamom seed

1 tsp whole cloves

Put all ingredients into a bowl and stir well. The pickling spice can be stored for up to a year in a small jar with a lid.