This old fashioned pickled beet recipe is the only one I'll use. That's because it produces the best tasting beets.
Cooking beets really is easy. They can be roasted to give them a sweet flavor. If you want to keep the color of the beets, the preferred way would be to steam them. Or you can boil them.
Use a soft brush to wash them thoroughly. Do not break the skin because you want the juice to remain inside.
I also include my pickled bean recipe, pickled cauliflower, pickled red peppers and much more.
5 lb beets
2 1/2 cups white distilled vinegar
2 cups water
2 cups white granulated sugar
1 TBS ground cinnamon
1/2 TBS salt
1/4 tsp cloves, optional
Scrub beets and cut off greens leaving 2" on the top - (beets don't bleed so bad when cooking).
Cover beets with water and bring to a boil. Simmer until fork-tender; approximately 30 to 45 minutes - depending on the size.
Cool, peel and slice beets. Add vinegar, water, sugar, cinnamon, salt and cloves with the beets. Bring to a boil, and simmer for 15 minutes.
These are now ready to be canned and placed in a water bath for 30 minutes. Makes 2 or 3 quarts. Recipe can easily be doubled or tripled.