pickling red beet

[cecil39]

I pickled some red beet a couple of months ago, but when I got a jar out today I found the edges of the slices have gone a pale colour and there is a lot of sludge on the top few layers, it dont look fit to eat, where did I go wrong, can anyone help, as I have some more to pickle soon, I spiced the vinegar with ginger and black pepper corns and poured it cold, on the cold beet.

[Clanad]

The beets should be heated for a minute or so in nearly boiling water, immediately dunked in ice water and the skins will slip right off... in the mean time, sterlize your jars in boiling water or the oven or even the rinse/dry cycle of your dishwasher. Prepare the vinegar... I use, (depending on the jars you intend to preserve) about 3 to 4 cups vinegar, two cups sugar, two cups water, spices (we like allspice, cinnamon sticks, 12 whole cloves, a small palm full pickling salt and 3 to 4 smallish onions, peeled and sliced into 1/2 inch strips). Place the whole list in a non-reactive pan (non-aluminum) and bring to a roiling boil. Cut the beets into serving size and along with the oinions place in the sterlized jars. Fill the jars with the hot liquid to withing about 1/2 inch of the top. Wipe the jar tops with clean damp cloth, place lids on along with screw on bands to finger tight. Place the jars in a boiling water bath for 10 minutes, remove and let cool... Works every time.