Pickling

There are way too many beets in our CSA box. So today I tried pickling them.

I cut the beets into thick slices and blanched them (let boil in water for 5 minutes, then cool immediately in ice water). Divided the slices into some glass canning jars and added 1/2 teaspoon of pickling spice (store bought in this case).

Then I made a simple brine:
* 3 cups distilled white vinegar
* 3 cups water
* 2 tablespoons + 2 teaspoons kosher salt
* 2 tablespoons sugar

Bring to boil, stir to dissolve salt & sugar. Remove from heat, let liquid settle, then pour into jars over beets. Close jars, let cool to room temperature, then refrigerate.

I'm pretty sure these will be ready in 24 hours. Only one way to find out, tomorrow evening!