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Kickin' Pickled Beets Recipe

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This recipe for Kickin' Pickled Beets is from Cooking With Barb, 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:  
12 lbs. beets
3 c. apple cider vinegar
9 c. beet juice

Divide equally in 14 pints:

4 cloves garlic, chopped
8 T. salt
4 T. pepper
7 jalapenos, chopped
7 serrano peppers, chopped
Directions:
Directions:
Wash and scrub beets, leaving 1/4-inch of the tops on to prevent bleeding. Place in large kettle. Fill with water over the top of the beets. Bring to a boil. Cook until knife inserted slips right into the thickest part of the beet. Drain, saving 9 c. of the juice to make the brine.

Another option for cooking: Preheat oven to 350. Put beets in baking dish. Add 1/4-inch water. Cover baking dish with oil and put in oven. Roast beets 45 minutes to an hour. Test if done with small knife. It should slip right into the thickest part of the beet. Remove dish from oven. Cool.

Slice a thin layer of the top and bottom of each beet and remove the peel with fingers or small knife. Cut into cubes.

Bring vinegar and beet juice to a boil. Let simmer for 5 minutes. Divide garlic, salt, pepper, jalapeno and serrano peppers equally in jars.

Pack beets into prepared (hot and sterilized) jars. Ladle brine into jars, leaving approx 1/2-inch head space. Wipe rims. Apply lids and rings. Process in covered hot-water bath for 10 minutes. Remove. Let cool for 12-24 hours.

Let pickle for at least 3 weeks before consuming. Makes 14 pints.

 

 

 

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