PICKLED BEETS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 quarts white vinegar (5% acidity - VERY IMPORTANT)
1/4 cup whole cloves
4 cups white sugar
2 tablespoons pickling salt
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Directions: |
Directions:1) Cut off any leaf stock on the beets if there's some. Wash the beets leaving the skin on; you will be putting these in a big stock pot to boil (cover completely with water). You will bring them to a low boil (kind of simmer) for about 30 to 40 minutes - so their tender to peel the skins off. Not mushy - but soft. (easiest way to peel them)
2) Once their tender - DRAIN the water and rinse the beets under cool water. Cut off the root and the tip and slip off the skins. Use a pairing knife and rub across beet - the skin will peel off easily. Can do this under cold running water - removing the skins is easier. Cut the beets in desired slices or squares and place in cool water. Put this aside and work on your brine.
3) In a stock pot put 2 quarts of white vinegar
4) Add a 1/4 cup of whole cloves.
5) Add 4 cups of white sugar
6) Add 2 tablespoons of pickling salt and mix all of this up. Bring to a boil
7) Add in beet juice (2 quarts) to the stock pot. This is the water that the cleaned cut beets have been sitting in.
8) Canning jars should be hot - (dishwasher or boiled in hot water canner).
9) Put funnel over the pint jar and fill with cut beets. LEAVE 1 INCH HEADSPACE.
10) Ladle hot beet juice into pint jars.
11) De-bubble by inserting a knife and pushing on contents in the jar to remove any air pockets.
12) Clean the rims of each jar with a hot paper towel.
13) Put hot lids onto the jars. Put on rings finger tight. You need the air to escape the jar.
14) Put the jars in the water canner (put a rack on the bottom of canner) - make sure jars are cover with over two inches of water. Process (cooking time) them for 10 minutes after water comes to a boil. |
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Number Of
Servings: |
Number Of
Servings:7+ pint jars |
Personal
Notes: |
Personal
Notes: This is a wonderful recipe for enjoying beets. Having them cold in the refrigerator to enjoy with salads or side dish. My granddaughter and husband loves them. I have actually become a fan and will eat them.
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