Pickling Liquid
- 4 cups [1 L] malt or white vinegar
- 1 pound [454 g] sugar
- 2 teaspoons [10 mL] cornstarch
- 1 cup [250 mL] cold water
- 1 teaspoon [5 mL] salt
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- To prevent bleeding of the beets while cooking, cut off the leaves from the beets to about 1 inch [2.5 cm] from the beets.
- Rinse well in cold water.
- Transfer beets into a large casserole; cover with cold water.
- Bring to a boil and leave to simmer until soft.
- Drain and leave beets to cool until lukewarm.
- Remove skins in cold water; cut off left end of leaves.
- Slice large beets; small ones may be left whole.
- Transfer beets into hot sterilized jars.
- Bring pickling liquid vinegar to a boil.
- Mix in sugar until completely dissolved.
- Dissolve cornstarch in cold water before stirring into vinegar mixture.
- Bring back to boil.
- Completely cover beets with hot pickling liquid.
- Seal jars.
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