Pickled Beets (Instant Pot)

We were given a 5 gallon bucket of beets from my inlaws.  Now, I love beets...but trying to eat a keto diet at this time, I just decided to go ahead and pickle and can them. 

I used my 6 qt  and 8 qt Instant Pots to make short work of this task.  It took me several batches to get through the whole bucket, but there was no stirring, babysitting the pots on the stove, etc.  It worked out just great!  

Ingredients:

Beets 

10 cups of ACV

1.5 cups sugar

1 cup salt

1/2 cup dried mustard

Directions:

1.  Cook beets until fork tender in the instant pot with 2 cups of water, manual high pressure for 23 minutes.  (Or stovetop in a pot of water or in oven)

2.  Meanwhile, in a heavy pot on stovetop, bring remaining ingredients to a boil.  

3.  Fill jars to within 1/2 inch from top of jar with beets.  Add liquid and release air bubbles.  Place lids and bands.  

4.  Process in steam canner for 30 minutes.

5.  Enjoy!

Yield:  I had a 5-gallon bucket of beets and got 12 quarts and 2 pints. 

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