Ingredients
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6
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1
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1
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2
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2
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2
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2
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-
-
-
-
-
-
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Directions
Pickled Beets,My bosses wife gave me this recipe that used to belong to her mother. They are wonderful and easy to make. For my first canning experience she had fresh beets and leftover liquid so she sent me home with them, the recipe, her canner and jarss. I have been canning ever since. (Regarding Pressure canners: I dont have a pressure canner however I checked one of my canning guides and it stated to process pints of pickled beets at 10 lbs for 10 minutes. Thats sounds correct as most things I have seen says a pressure canner cuts the processing time in half compared to a hot water bath.) ,EXCELLENT! This will be my go-to recipe for our garden beets forevermore. Here’s how I changed it a bit. 1) I doubled the pickling sauce…kind of. used 2 tsp ground allspice, 2 heaping tsp whole cloves, 4 cinnamon sticks, THREE CUPS OF COCONUT SUGAR, 4 cups of water and 4.5 cups of Bragg apple cider vinegar. 2) I cut the beets in half-inch cubes with our Mueller Vidalia Pro Vegetable Chopper. used eight bunches of organic beets, six of which had three large beets per bunch and two that had four smaller beets per bunch. This made NINE PINT JARS once canned, and one half-pint that went directly in the fridge. I had two cups of pickling sauce left over after filling the jars. By adding some olive oil, salt and pepper, this makes a FABULOUS salad dressing to use on top of mixed greens, roasted beets and fried goat cheese medallions. Really goes well together. Thanks so much for this recipe! It’s a KEEPER FOR SURE! :),This is Classic pickled beets like my grandma used to make. The spices are what makes it special. If you don’t have cinnamon sticks, you can substitute ground cinnamon – I have used 2 tsps in place of 2 sticks with equally good results.
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Steps
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1
Done
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Wash Beets, Put in Pot of Water to Cover and Boil For About 20 Minutes. |
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2
Done
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Drain and Cool in Cold Water, Remove Ends and Peel (skin Usually Slips Off), Cut in Quarters or More For Larger Beets. |
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3
Done
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Bring Remaining Ingredients to a Boil With 2 Cups Water, Add Beets and Simmer 10 Minutes, Remove Cinnamon Sticks. |
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4
Done
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Pack in Hot Sterile Jars, Seal and Process in a Hot Water Bath For 30 Minutes. |
