Pickled Beets - NCHFP

Pickled Beets

 

 

Servings: 8 pints

Prep time: 30

Cook time:35

 

 

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
• 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)
• Tongs
• Heatproof Gloves
• Chopstick
• Cheesecloth and string

 

Instructions:

 

1. 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.
2. 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. 
3. Slice the onions thinly if using. 
4. 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. 
5. 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. 
6. Can for the appropriate time for your elevation -  see this chart - Table 1. 
7. 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. 
8. There you go - it's not hard.  Just follow directions.

 

**35 minutes is for my elevation.

 

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Notes:

 

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

 

All Photographs Copyright Tink's Kitchen and JSGrey