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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pickled Beets Recipe

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This recipe for Pickled Beets is from Millie's family and friend's recipies, 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:  
3 Tbsp. pickling spice-wrapped in a cotton bag.
2 1/2 cups white vinegar
2 1/2 cups water
2 1/2 cups sugar
Directions:
Directions:
Wash beets thoroughly, cut tops leaving at least 2" and trim off some of the root leaving at least 2".
Seperate beets according to size-small, medium and large.
Boil same sized beets in a pot until fork tender, drain and cool enough to handle.
Peel and discard peelings and trim off tops and bottoms.
Remove any blemishes.
Cut into chuncks or slices your choice.
In a medium stainless sauce pan, combine all the ingredients and bring to a boil and let simmer on low while you are filling jars with the beets.
Ladel mixture over the beets, de-bubble and wipre rim of jar with a vinegar soaked paper towel.
Place the lid then ring and finger tighten.
Place jars in a water bath with the water covering the jars by an 1".
Bring to a rolling boil and process for 30 minutes for pints and 35 minutes for quarts.
When time is up turn off heat and let sit for 5 minutes then remove jars from water bath and place on a towel on the counter and let cool completely.
After 24 hours, wash in soapy water and let dry.
Label and date then place in a cool, dark place.
Let the beets mature for a couple of weeks before consuming them.

 

 

 

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