These make really beautiful deep red pickles and are a good late season canning project as they are a really nice fall crop in this bio-region.
½ -1 cup apple cider vinegar
2 cups water
1 tablespoon salt
2-3 pickling dill heads per jar, or a little extra pickling spice
1 tablespoon bulk pickling spice
1 tablespoon tamari for flavor
Thinly slice beets into rounds.
Blanch for 60-120 seconds for instant or quick pickles.
Bring vinegar, water, and salt to a boil in a saucepan.
Pack the jar(s) with the beets.
Next, add the dill heads and pickling spice.
Add the tamari to the water and vinegar, give a quick stir, and pour while hot into the jar to cover all the beets. Fill to ¼ inch from the top of the jar.
Cap and tightly seal with the ring and lid.
Leave on the counter top for 24-48 hours to start the natural fermentation process.
Put the pickles in the fridge. After 7 days, the pickles will be ready to eat. They will keep for at least a month in the fridge.