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Pickled Beets Recipe

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This recipe for Pickled Beets is from Bell Supply Employee 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:  
beets
sugar
water
vinegar
slice jalapeņo peppers (optional)
quart jars
lids (flats)
rings
Directions:
Directions:
Cut tops of beets leaving 2 inch of stems on the top.
Do not cut the root off.
Stems and roots help with the color and flavor of the beets when you cook them.
Wash beets in the sink utnil you feel no more sand or dirt in the bottom of the sink.
Put beets in a big pan and cover with water.
Cook until you can stick a fork in the beets. (it won't be like cooking potatoes because the beets are much more dense.)
Drain water off beets into the sink.
Since beets are so hot-turn on the cold water and peel the skins of the beets away while you have them under the water.
Cut into desire thickness in chunks or slices.
In a big pan, mix equal parts of sugar, water, vinegar, and cook until sugar dissolves.
Add your beets and bring to a boil.
pack beets in quart jars, filling to within 1.2 inch-1 inch of the top.
If you want spicy beets add 1/2 cup sliced jalapeņos (juice and all) to each jar before putting the beets in.
Clean top of each jar with wet rag and place the lid and ring on, tightening each ring real good.
Place each jar in a pan of hot water and fill up to neck of the jar.
Bring water to a boil and boil for 8-10 minutes.
Use tongs or pot holder to bring each jar out carefully and pot on table or cabinet to cool.
As the jars cool you will hear the popping of each one sealing.

 

 

 

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