Tap to write down anything
Wash the beets thoroughly, leaving approximately 1 inch of stem and the roots attached.
Place beets in a large stockpot and cover with water. Bring to a boil, then reduce heat and cook until tender when pierced with a fork, approximately 25–45 minutes, depending on the size of the beets.
Drain the beets, reserving at least 8 cups of the beet cooking liquid.
Once cool enough to handle, trim the stems and roots and slip off the skins. Leave small beets whole or cut larger beets into halves, quarters or slices.
Prepare clean canning jars, lids and rings according to the manufacturer’s instructions. Keep the jars hot until ready to fill.
Place the Pickling 10 Spice in a spice bag or several layers of cheesecloth and tie securely. In a large pot, combine the reserved beet liquid, vinegar, sugar, salt and spice bag.
Bring the mixture to a boil, stirring until the sugar and salt have completely dissolved. Reduce to a gentle boil and simmer for about 10 minutes to allow the Pickling 10 Spice to flavour the brine. Remove the spice bag.
Pack the hot beets into hot jars, leaving approximately ½ inch headspace.
Ladle the hot pickling brine over the beets, maintaining ½ inch headspace. Remove trapped air bubbles and adjust the headspace if necessary.
Wipe the jar rims, apply the lids and rings, and process in a boiling-water canner according to a tested processing time for your jar size and altitude.
Remove the jars and allow them to cool undisturbed for 12–24 hours. Check the seals before storing. Refrigerate any jars that haven’t sealed.
Store sealed jars in a cool, dark place. For the best flavour, I’d give them at least two weeks before opening so the Pickling 10 Spice has time to work its way into the beets.
