Pickled Beets with Dill (and a Mini-lesson on Canning)

This is my first blog post...ever!  And it seems quite unfitting that my first post for Stories from a Small Kitchen actually took place in quite a large kitchen.  I pickled these beets at my parents' place while visiting a month or so ago.  Not to discredit my dishwasher-less, pantry-less kitchen (because those objects by no means define a kitchen in my mind), but working in a kitchen with counter space and level stove burners was quite a treat.

Since this is the first post involving canning food, I will detail the process as I understand it works - though I am nowhere close to earning the expert canner award, and my instructions shouldn't be taken at face-value.  The process involves a canning pot (a very large pot), canning rack (or you can use extra jar rings top side up at the bottom of the pot - just something to raise the jars off the pot bottom so boiling water can circulate underneath), jars (including the glass jar and the two piece lids - the jar rings and flat lid with the rubberized gasket which produces the seal), bubble tool (they actually make these, but a plastic knife or chopstick can be used instead), canning tongs, and a funnel (not necessary, but really useful).

 

The first step is to wash all the canning supplies with warm soapy water.  Next, place the canning rack in the canning pot, fill with water, place empty jars in, and depending on how long your recipe takes, start boiling the water (this step takes a loooong time with so much water).  Boiling the empty jars serves as a way to sterilize them.  I put the lids in a bowl, and when it's time to fill the jars, I empty some (enough to cover the lids) of the boiling water into the lid bowl in the process of removing the jars from the pot (this warms the rubberized seal). Fill the jars with the food to be processed, remove air bubbles by running bubble tool around edge of jars, wipe the jar rims with a damp towel, place the flat lids on, screw on ring bands, return the jars to the boiling water, and follow the processing instructions for recipe...simple as that!

Now for the recipe...from Put 'em Up! by Sherri Brooks Vinton

Ingredients
2 lbs beets
1 cup distilled white vinegar
1/2 cup water
1/2 cup sugar
1/2 tablespoon salt (I use pickling salt, but I don't think it really matters)
1/4 cup fresh dill weed
1 tablespoon dill weed

1.  Prepare beets.  This can be done by boiling or roasting.  To boil, place beets in a large enough pot and cover with 2-3 inches of water, boil until tender when pierced with a knife ~ 30-40 minutes, drain and set aside to cool.  To roast, preheat oven to 350 degrees, wrap beets individually with foil, roast on a baking sheet until tender when pierced with a knife ~ 45 minutes, set aside to cool.  When the beets have cooled, the skins will easily slip off.  Cut beats in half and then into 1/4-inch slices.

I used beets and fresh dill weed from the CSA program I joined.  Unfortunately I didn't have enough beets from the farm for the entire recipe so the rest of the beets came from the grocery store.  I found the size difference between the local farm beets and the grocery store beets entertaining.  I characterized the beets - the smaller, local farm beet as just that, a short, overalls-wearing farmer with a country accent, and the larger, supermarket beet a city boy, with a New York accent...this personification didn't make the following roasting and slicing steps any easier though...

Beets are messy!

2.  Combine the vinegar, water, sugar, and salt in a saucepan and bring to a boil (this is the brine).  Stir until the sugar and salt are dissolved and then remove from heat.

3.  Pack the beets into the hot jars freshly removed from the canning pot.  Arrange the beets snugly, but with enough room for brine circulation.  Divide the fresh dill and dill seed evenly among the jars.  Pour the hot brine over the beets and cover by at least 1/2-inch, while leaving 1/2-inch headspace between the top of the liquid and the lid.

4.  Process the jars.  After trapped air has been released, rims have been wiped, and lids attached, return the jars upright to the canning pot ensuring that the jars are covered by at least 2-3 inches of water.  Once the water is boiling, put the lid on the canner and process for 30 minutes.  Turn off heat, remove the canner lid, and let jars rest in the water for 5 more minutes.  Remove jars and let sit for 24 hours.  Check the seals, then store in a cool, dark place for up to 1 year, or give to friends and family!!

Filling the canning pot completely (even with empty jars) helps keep the jars upright.

They taste great on their own or with a dollop of Greek yogurt on top of potato pancakes.  The other day I enjoyed a slice of crusty bread topped with cheese, arugula, and these babies...yum!