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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pickled Beets Recipe

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This recipe for Pickled Beets is from Roberts's 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:  
10 lb Beets (enough to make 3 quarts)
2 cups sugar
1 stick of cinnamon
1 tbsp whole allspice
1 1/2 tsp salt
3 1/2 cups vinegar
1 1/2 cups water
Directions:
Directions:
Wash beets, cut stems to about 2 inches, and leave on the tap root. This will help keep the color when you boil the beets to loosen the skins.

Cook beets in boiling water until skins will slip off, approx 5-10 minutes.

Remove from water and cool in very cold water. When cool enough to handle, use your hands to slip the skins off. Use a knife for the stubborn spots. Cut off the tops and tap roots at this point.

Slice or chop your beets to the desired size.

Combine vinegar, water, sugar, cinnamon, allspice, salt. Bring to a boil. Simmer for 15 minutes. Remove cinnamon sticks.

Pack prepared beets into hot canning jars, leaving 1 inch head space.

Cover beets in jars with hot vinegar solution leaving 1 inch head space. Remove air bubbles with a plastic knife or other small tool.

Wipe rims clean and process for 30 minutes, from boiling, in hot water bath.
Number Of Servings:
Number Of Servings:
6 pints

 

 

 

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