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How to Can Beet Pickles Recipe

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This recipe for How to Can Beet Pickles is from OUR 2011 FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Approximately 24 fresh beets
Water to cover beets to cook
Cold water to skin the beets
1 cup of beet liquid (from water beets cooked in)
2 cups sugar
2 cups apple cider vinegar
4-6 glass pint canning jars (or quarts) and lids
Directions:
Directions:
Wash beets thoroughly. Remove beet tops by cutting stems, but leave 3 inches of stem and tap roots. This keeps beets from bleeding and losing color. Place beets in pan and cover with water. Cook open pan until fork tender; then, remove pan from stove. Drain water off beets and save this water to use in making canning mixture (recipe below). Pour cold water over the beets and use your hands to slip the skin off of the beets. Leave beets whole if small, but if larger, half or quarter the beets. Place hot beets in sterilized canning jars, and pour the hot mixture (recipe below) over the beets, place jar lid, and seal.

In advance or simultaneously, prepare the following mixture:

Take 1 cup of the water that the beets were cooked in by measuring the water from the top because the bottom water may be gritty from the beets. Using this water helps to color the beets. To this add 2 cups of sugar, and 2 cups of apple cider vinegar. Mix thoroughly and bring to a boil.
Personal Notes:
Personal Notes:
This was one of my favorites of my mom's, Lorene Roady, canning recipes. She often gave these along with other canned vegetables or jellies made from her garden to friends and family for Christmas. Barbara Robinson

 

 

 

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