Yes! Please share your recipe with us. They sound delicious. Thank you!

I would love you to share your recipe, please. I heard malt vinegar was extra awesome on homemade french fries, too!

OK, I'm Australian so I apologise if some of the terms I use are different to American but I'll do my best... (also we use metric so you'll have to convert). I always do a great big batch but this is the basic recipe for a small batch. 4 Large beets 3 quarters of a cup water 3 quarters of a cup white vinegar 3 quarters cup malt vinegar 3 quarters cup sugar Half teaspoon whole black peppercorns 1 Bay leaf 2 whole Cloves Half teaspoon yellow Mustard seeds Half a Cinnamon stick 1 quarter teaspoon salt (Plus a few of each spice extra for each jar - you can cut up the cinnamon stick for this after its been boiled in the brine if you want as youd only need a tiny bit of cinnamon in each jar or it may get a bit strong) 1. Cook beets whole (boil or bake)- I bake them, throw them in a deep baking pan with a tablespoon or two of water and cover tightly with foil, bake at 180 degrees Celsius for 40-60 minutes, depending on their size. 2. Cool beets and remove skin, they just slide off easily. 3. Cut beets into cubes/slices whatever suits you. 4. Place all the other ingredients into a saucepan and bring to boil, then lower heat and allow to simmer for 5 minutes to infuse the brine with those nice spices. 5. Pack the beets into sterilised jars and cover with the brine. And add a few of each spice to each jar before canning. A few peppercorns, Mustard seeds, Cloves and a bay leaf in each jar. Helps to infuse the flavours a bit more and looks lovely. 6. De-bubble if canning. I water bath can them but you can put in refrigerator - but I leave them for at least 3 weeks before eating to really infuse the flavours into the beets. The malt vinegar just gives it this real deepness of flavour that I can't really describe, you'll just have to try it and see! I hope you enjoy them.

How long do you water bath them for?

​@randpmagnuson6711 I put them in my gigantic 50Litre waterbath canner in cold water, so it takes a while to come to the boil, maybe around 45 minutes. Then when it's at a full rolling boil I start timing. It's 10 minutes for half litre jars and 15 minutes for 1 litre jars. (Again, sorry you'll have to convert it those volumes). Oh and I forgot to add to the recipe to de-bubble before canning. I hope everyone likes my recipe, hardly anyone does canning over here in Australia so I've not got anyone to share it with - people are happy to eat them but not so keen on the making them themselves.

My mom open kettle canned beets as well! Didn't realize until recently she was a rebel 😅

Aunque me salgo del tema. Pero yo puedo hacer carne guisada y despues de echa, preservarla?

I like malt vinegar on my seafood. I am going to have to some on my chips the next time I eat "Fish & Chips".😊

😂

Replace vinegar with water. That is what I have heard on other KZfaq channels. Hope this helps.

Anything pickled is canned or processed with vinegar & herbs. Just water I’m assuming is just canned beets. I’m not sure if she added anything to them when she was boiling the beets on the stovetop, I was about to go back to see if I had missed if she added anything other than water. I know the recipe I have has sugar, I can’t recall the herbs, or if there’s vinegar. This will be my first time using it, I just have a small amount to can.

Thank you for that FYI on the salt.😊

Beet eggs are so easy! Just hard boil some eggs, peel them, and put them in the jar of pickled beet juice and let them sit in the fridge for a day or so before eating them. If the brine doesn't come to the top to cover all the eggs, you could make more brine as instructed in the video, but you can add water in place of the beet juice.

Yes, exactly. Blessings.

@@MakeitMake Thank you so much

Can I use a few drops of stevia or monk fruit sweetener?

​@randpmagnuson6711 You will need to experiment with your different sweeteners. I would make up a batch just like she did minus the sugar. Then take a 1/2 a cup of the brine and add your sweetener and see what you think taste wise. Once you figure out which one you prefer, sweetener wise; slowly add your sweetener to the rest of the brine. Then make a note of how much you used so you can be ready for the next batch.

Oh, I’m so sorry. The juice came from the water the beats were boiled in.