Pickled Beets

2.5 lbs. beets

3 cups vinegar

2 cups water

2 cups sugar

whole cloves

Trim the greens from beets. Save the greens for salad or cooked like spinach. Separate the beets into size categories. Pressure cook all beets of the same size in 1 in. of water for 12 min. (small beets), 15 min. (medium beets), 20 min. (large beets) after the pressure cooker starts to hiss. Sterilize your canning jars and lids in boiling water. Combine vinegar, water and sugar in a non-aluminum pan until hot but not boiling and all sugar is dissolved.

Put on dish gloves, they will keep your hands from getting stained and allow you to handle the beets when they are hot without a problem. Open the pressure cooker by running cold water over it. If you do not have a pressure cooker, you can cook the beets on the stove top, it will just take longer. With a sharp knife, cut off the top of the beet and the root end, the beets should slide out of their skins easily. Remove any remaining skin by gently peeling with the knife. You can leave the beets whole if they are small or half or quarter them if they are medium/large. Pack beets into sanitized jars, leaving 1 inch room at the top. Place 10 cloves in each jar. Fill with hot liquid, leaving 1/2 inch room at the top. Wipe around the rim and put on lids and rings. Lower into boiling water with at least 1 in. water covering the jars and “process” for 30-40 min. Remove jars from canner or pot. Let cool on counter sitting on a clean towel and covered with a clean towel. Test for a seal after completely cooled. Any unsealed jars should go into the fridge. Sealed jars can be kept in the cupboard.

Makes 2-4 jars of beets depending on the size of jar used.

No comments yet

Leave a Reply