INGREDIENTSMy mama's pickled beets are a nostalgic food for me. In Slovenia this is a popular traditional side salad or "winter salad" that is enjoyed all year through. It really doesn't matter what season you are in! Once you make these pickled beets, they just might end up being one of your favourite snacks and side dishes too!
Beets about 24 small beets
3 cups white vinegar
5 cups water
1/2 cup of oil
2 Tbsp's sugar
2 Tbsp's salt
**rubber gloves for when peeling and handling the beets
7 x 250ml sterilized canning jars
DIRECTIONS
1. Wash beets under cold water. *Do not peel skin or trim off the ends. You want to contain all of the delicious beet juice inside while they are cooking.
2. Add the beets to a large pot. Add enough water to cover the beets. Place over the stove. Bring to a boil and then turn down the temperature to medium low. Cook for about 1 hour. After one hour check to see if the beets are cooked through by poking a knife into a beet. If the knife glides in nicely they are cooked. If they are not soft enough, continue cooking until beets are fully cooked. Turn off the stove and remove pot from heat. Allow to sit for a few minutes to slightly cool down, about 15 minutes.
3. Add the vinegar, water, oil, sugar, and salt into a medium pot. Bring to a boil. Set aside.
4. Strain the beets. Put on some rubber gloves and begin removing the skin from the beets. You should be able to just pinch and pull the skin off at the ends. Slice the beets into 1/4" round circles and begin adding them into sterilized hot jars.
5. Preheat the stove to 350F. Fill up each jar with the vinegar water. Seal lids tightly.
6. Place jars onto a baking sheet and bake in the oven for about 30 minutes or until you see small bubbles coming up the sides of the jars. Turn off the stove and allow to cool slightly in the oven before removing the jars. Be careful to not burn yourself the jars will be very hot.
7. Place the jars upside down. *I place mine upside down on a cutting board. I also place an old towel or tea towel down onto the board before placing the jars upside down). Allow the jars to cool for 24 hours, before storing in a cold cellar or a cool dark place. Will keep for about 12-18 months. Dober tek
Made with Love,
❤️ Michelle XO