I was feeling ambitious so I dug my beets as well as my Dad's. What a harvest! After pickling all those beets I don't care if I see another beet until next year's harvest!
Here are the recipes I used.
Spiced Pickled Beets
Makes 6 pints (7 if you are a good packer)
2 Cups Sugar
2 Cinnamon Sticks
1 TBS Pickling Seasoning (put in cheesecloth..I use a tea steeper)
1 1/2 Tsp Salt (I use canning salt)
3 1/2 Cups Vinegar (I use distilled)
1 1/2 Cups Water
Trim Beet stem to 2 inches, Cover beets with water in a large saucepot; bring to a boil and cook until fork tender.
Drain. Peel and trim beets.
In a saucepan combine the above ingredients. Bring to a boil then let simmer for 15 minutes.
When done remove Pickling Spice and Cinnamon sticks.
Slice beets to desired sizes, pack beets into hot sterilized jars.
Ladle hot brine over beets, leaving 1/2 inch head space.
Remove air bubbles and wipe the rims.
Place prepared hot lid onto jar and finger tighten the ring.
Process 15 minutes in boiling-water canner. (depending on your altitude)
Take out of canner and anxiously await the 'pop'.
Our Traditional Recipe
4 Cups Vinegar ( I used distilled)
1 Cup Water
1 Cup Sugar (I used 3/4 cup)
1 Bay Leaf per pint.....2 for a quart jar
Follow them same instructions as above.
CANNING GUIDE Click here for more canning instructions
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| Cut tops and wash beets |
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| Boil beets till fork tender |
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| Remove skin and trim the beets |
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| Cook brine |
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| Fill hot jars with cut beets |
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| Lower jars into water canner |
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| Pour brine over beets, 1/2 inch head space |
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