Pickled Beet Brine
  1. Peel beets. (Leave whole, slice or shred)
  2. Mix all ingredients and bring to a boil.
  3. Pour hot liquid over beets and return to boil.
  4. Pack into hot canning jars and hot water bath for 10 minutes.
  5. Remove jars from canner and set on counter to cool. When you hear the “plink” of the lid sealing, you’re doing good.
  6. Let them cool overnight, check to make sure all jars have intact seals, put in cupboard for 1-2 weeks for the pickling to maximize flavor.
Recipe Notes

Fabulous relish for pork chops, chicken and other meats. This amount of brine will pickle about 2 quarts (about 2 lbs.) of beets. It’s great with whole, sliced, or shredded beets.