What did you do last night?

Last night, I took on the adventure of pickling some beets, thinking that it all seemed pretty easy and straightforward…shouldn’t take too long (cursed).

The process begins with preparing the beets:

A mess of beets

A mess of beets

Boiling beets

Boiling beets

A good scrubbing under some cold water. What I neglected to read was that these guys had to be boiled for 20-40 minutes…ok. I’ve time. So, let’s boil them.

Meanwhile, I made my pickling liquid. I had to have onions in the mix.

Pickling liquid

Pickling liquid

Once the beets were soft, I drained them and rinsed them under cold, running water per Ball’s Book of Canning’s instructions…and “slipped the skins”…which I hadn’t done before, but after boiling beets, just running your fingers over the exterior beet causes the skins to “slip” right off. Very easy! Then I sliced instead of quartered.

Ready to pickle!!

Ready to pickle!!

Such pretty colors! Golden, Red Ace, Merlin and Chioggia beets.

The sliced beets got added to the pickling liquid and brought to a boil. Then hot jars were packed with beets and liquid (some got whole cloves per another recipe) then processed.

After processing, the jars were allowed to cool. Here’s the line up:

Good morning pickled beets!

Good morning pickled beets!

So, my hour and a half long project really was more like 3 1/2 to 4 hours long. Such is how it goes when I think something will be “easy.” Honestly, though, it WAS easy and fun….and delicious (I sampled a few pieces while packing the jars)….I just need to be sure to read the sidebars to recipes for better time estimations! 🙂

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