Makes 2 Quarts

We “resurrect” cooked beets into live, culture- active, sweet and sour gems. They will fizz on your tongue!

Note: Most sugar beets are more palatable when cooked. I find most canned beets are over-cooked. If you prefer to cook your own, simmer about 2 pounds of unpeeled beets in water until they are nearly fork tender. Shock them in ice water, peel, and slice into your favorite shape.

1 Toss beets, onions, ginger and allspice. Load the canister.
2 Meanwhile, use a spatula and insert pieces of rosemary.
3 Add lemon juice, vinegar, (and pickle brine if using) to the canister.
4 Review pages 6 and 7 of the Perfect Pickler Instruction - Recipe Booklet to complete the first part of the recipe.
5 After four days, pour off 1-1/2 cups of brine; stir well to dissolve sugar and vinegar, then add to beets. Refrigerate for 24 hours.

*Adding brine from a prior batch boosts the micro-cultures for your current batch. You do not require this step.

- Recipe by B. Hettig, inspired from Rick Fieldsʼ “Phat Beets”