I've read that the only difference between kosher salt and pickling salt is what else is in it. Table salt cannot be used since it is usually laced with iodine, which can make a cloudy brine. Pickling salt has no added iodine; sea salt has minimal iodine and is an acceptable substitute; and kosher salt has added yellow prussiate of soda (at least the Morton's brand does) which also discolors the brine.
The pickling liquid is enough for 5 pints of beets and can be doubled.
Pickling Liquid
3-5 lbs of raw whole beets
1 c organic granulated sugar
1 tbsp sea salt
1 c apple cider vinegar
1 c distilled white vinegar
whole cloves, 4 per jar
whole peeled garlic cloves, 2 per jar
1 c beet water (water that the beets cooked in)
Directions
1. In a large pot, add raw beets and fill with enough water to cover them. Boil for at least an hour or until the beets are fork tender. Remove from heat and add whole beets to a large bowl filled with ice water. This will help cool the beets down. With the faucet running cold water, peel the beets with a paring knife and trim the stem and root off. Set aside until all the beets are peeled.
2. Using a sharp knife and cutting board, thinly slice the beets.
3. Sterilize jars in the oven (washed and air dried in a 225 degrees F oven for 15 minutes) or boiled for 10 minutes; sterilize lids and jar bands in boiling water.
4. Add to each jar: two peeled garlic cloves and four whole cloves. Add beet slices and fill to the top with pickling liquid with a 1/4" headspace at the top. Secure lid and band to the jar.
5. Process jars in a hot water bath for 15 minutes. Remove jars from water and set onto wood racks or a wood cutting board. As the jars cool down, the lids should each make a loud "pop" noise as the pressure sucks in the lid and seals the jar. Let the jars stand at room temperature for 24 hours.
This batch made 5 pints.
