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Pickled Beets

I LOVE beets, pickled or otherwise! Pickling beets
is an easy process and doesn't require a pressure canner.
There are many ways to season your beets, so I've included
three different recipes below. Choose the one most to your
liking, or experiment and do some of each!
After all, one can never have too many pickled beets on hand!

Recipe One: Aunt Keli's Pickled Beets

Ingredients:

4 or 5 pounds small, young beets--cooked until almost tender, skinned and left whole if small, or cut into chunks if larger**

2 cups sugar
2 cups water
2 cups vinegar
2 tablespoons pickling spice

(Makes 6 or 7 pints)

**Note from Aunt Keli--cook very al dente if you want a firmer end product.

(Before you start this recipe, prepare your equipment first. Visit the Canning Processing section for more information on how to prepare your supplies for canning as well as post-processing.)

Bring sugar, water, vinegar and pickling spice to a boil in large, non-reactive saucepan. Add prepared beets. Boil for 10 minutes.

Process in water bath for 25 minutes. (See Canning Processing section for more information.)

Recipe Two: Dilled Pickled Beets

Ingredients:

4 pounds beets, cooked until almost tender, skinned and quartered


2 cups white vinegar
1 cup water
1 cup sugar
1 tablespoon salt
1/2 cup fresh dill weed
2 tablespoons dill seed

(Makes 6 or 7 pints)

 

(Before you start this recipe, prepare your equipment first. Visit the Canning Processing section for more information on how to prepare your supplies for canning as well as post-processing.)

Bring sugar, water, vinegar and salt to a boil in large, non-reactive saucepan.

Divide dill weed and dill seed evenly among your prepared jars. Add prepared beets, leaving about an inch of space at top. Pour in hot liquid to cover beets by 1/2 inch while still leaving 1/2 inch of head space.

Process in water bath for 30 minutes. (See Canning Processing section for more information.)

 

Recipe Three: Variations with Pickled Beets

There's a wide variety of ways you can spice your pickled beets. Here are a few ideas--for each idea, you would omit the pickling spice, if you use the first recipe, or omit the dill if using the second recipe, and add the following instead (and then follow the above recipes to finish the product):

1. Tie 10 whole cloves and 2 broken cinnamon sticks into a square of cheesecloth to create a spice bag. Add to bring and boil.

2. Evenly divide 2 tablespoons caraway seed and 2 teaspoons whole black peppercorns among the jars before adding beets and brine.

3. Evenly divide 2 tablespoon cumin seed and 1 teaspoon whole cloves among the jars before adding beets and brine.

4. Add sliced onions to the brine and boil (for this variation, keep the original pickling spice in the recipe).

 

 

 

 

 

 

 

 

 

 

 

 

 

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