PICKLED BEETS RECIPE
Once you make your own homemade Pickled Beets, you'll never want store bought again. We're "Saving Summer In A Jar" once again with our delicious recipe for making and canning Pickled Beets.
Provided by Steve Gordon
Categories Canning
Time 2h15m
Number Of Ingredients 8
Steps:
- Trim off tops of beets, leaving 2 inches of stems and all roots. This will prevent the beets color from bleeding while processing.
- Wash well, rinse and drain.
- Sort for size, separating larger beets from the smaller ones.
- Fill a large saucepot about ½ full of water, bring to a low boil over medium-high heat.
- Add the larger beets first, let cook for approximately 15 minutes.
- Add the medium sized beets, let cook for 5 minutes.
- Add the small beets, let cook for 5 minutes.
- Drain the beets and DISCARD THE LIQUID.
- Let beets cool, cut off the roots and stems, slip off the skins.
- Slice beets into about ¼ inch slices.
- Peel and slice the onions into about ¼ inch slices.
- In a medium saucepan, combine the vinegar, salt, sugar and fresh water.
- Tie spices in cheesecloth and add to the vinegar solution. Bring liquid to a low boil.
- Add the beets and onions. Simmer 5 minutes.
- Remove the spice bag and discard.
- Fill sterilized hot jars with beets and onions, leaving ½ inch of headspace.
- Add hot vinegar solution, filling to within ½ inch of top of the jar.
- Remove any air bubbles and adjust headspace to ½ inch if needed.
- Wipe the rim tops of the jars with a clean damp cloth or paper towel.
- Add lids and bands, tighten finger tight.
- Place jars in water bath canner and process according to the proper times for your local altitude.
PICKLED BEETS (FOR CANNING)
A wonderful combination of sweet and sour, you won't be sorry if you try this recipe! This recipe can also be made using about 15-18 larger beets.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h
Yield 6 pints
Number Of Ingredients 8
Steps:
- In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
- Slice into about 1/4-inch thick or cut into cubes.
- Pack snuggly into the canning jars (be careful not to bruise).
- In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
- Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
- Process in a boiling water bath for 12 minutes.
- Cool on a rack.
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- Wash beets and trim tops to about 1 inch. Boil beets about 15 minutes to half an hour, depending on the size of the beets, or roast for 1-2 hours. Drain, cool and remove skins. Cut into bite size chunks or slices.
- Combine all ingredients except beets in a large sauce pot. Bring vinegar water mixture to a boil; reduce heat. Simmer 15 minutes. Remove cinnamon stick.
- Pack beets into hot jars, leaving 1/4 inch head space. Ladle hot liquid over beets, leaving 1/4 inch headspace. Remove air bubbles with a thin plastic spatula of chopstick.
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