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Pickled Beets Recipe

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This recipe for Pickled Beets is from The Prunyi 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:  
Beets - enough to make 3 quarts
2 cups sugar
1 stick of cinnamon
1T 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.

Skin beets -Cook beets in boiling water until skins will slip off.

This may take 15 to 20 minutes depending on the size of your beets. It helps to scrape a spoon against the beets while cooking to see when the skins start to scrape off easily.

I often have a variety of sizes of beets. I try to sort my beets and cook those of similar size together. The larger ones will take a little longer to cook.
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. I usually slice or cut into chunks.

Prepare the pickling solution.

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 1/4 inch head space.

Cover beets in jars with hot vinegar solution leaving 1/4 inch head space. Remove air bubbles with a plastic knife or other small tool. I like to use an orange peeler.

Wipe rims clean and process according to water bath canning directions.

This makes 6 pints.

 

 

 

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