Pickled Beets - NCHFP

Friday, June 12, 2020

Pickled Beets

For those folks that aren't crazy about beets (me) these are not too bad.  Hubs and daughter apparently love them.

Servings: 8 pints

Prep time: 30

Cook time:35

Fresh Ingredients:


7 lbs of 2- to 2-1/2-inch diameter beets
4 to 6 onions (2- to 2-1/2-inch diameter) if desired


Pantry Ingredients:


4 cups vinegar (5 percent)
1-1/2 teaspoons canning or pickling salt

2 cups sugar

2 cups water

2 cinnamon sticks

12 whole cloves


Special Ingredients:


8 pint canning jars, and lids

Steam Canner (or traditional large canning pot)


Heatproof Gloves

Cheesecloth and string


Trim the beet tops, leaving 1 inch fo the stem and roots intact so as not to 'bleed' the beets.  Wash really well, using a scrub brush of some kind.


In a pot of boiling water, add the beets and cook until tender.  Drain and discard the water, and allow the beets to cool.  Afterwards slice the beets into 1/4 inch slices.


Slice the onions thinly if using.


In a saucepot, combine the vinegar, salt, sugar, and fresh water.  Put your spices into a cheesecloth bag and bring to a boil.  Add the sliced beets and onions, simmer for 5 minutes, then remove the spice bag.


Fill jars with beets and onions, using the brine to top off to 1/2 inch headspace.  De-bubble the jars using a chopstick.  Clean the rims of your jars with a vinegar soaked paper towel, apply rings and place in the steam canner.  Fill, clean, and de-bubble one jar at a time.


Can for the appropriate time for your elevation -  see this chart - Table 1.


Remove from the canner, and place on a toweled surface and allow to sit for 24 hours.  After 24 hours, test your seals by picking up the jar by the top - it should be securely attached and the button should be depressed.  Clean the jars by removing the rings, and using a soapy cloth, wash it all down, rinse and allow to dry.  Label your jars with a use by date - 18 months.


There you go - it's not hard.  Just follow directions.

**35 minutes is for my elevation.


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