Pickled Beets

Yesterday I pickled peppers that were brought to me by Mike and Stephanie. In the bag of goodies there were also some nice looking beets. Once again the quantity delivered was more than I could possibly eat, so I pickled them. Pickled beets are a tradition at almost every major dinner so I figured I should try to make some. I will let you know in 3 weeks how they turned out.

Using cider vinegar instead of a harsher tasting distilled white vinegar will give these beets a nice smooth flavor.

Boil the beets in a large pan for 15-35 minutes depending on the size of the beets.

At the same time bring a large stock pot or canning pot to a boil and place the jars, lids, and rings into the boiling water to sanitize them. Boil for at least 15 minutes. I usually let it go until I am ready to use them.

Drain the beets and cover them with cold water.

When they are cool, trim the ends and slip off the outer skins. Then slice them into 1/4 inch thick rounds.

Tie the spices in a scrap of cheesecloth and place into a non-reactive saucepan along with the sugars, salt, vinegar and water. Bring the contents to a boil and then reduce the temperature and simmer for 10 minutes.

Remove the mason jars from the boiling water and pack the beets into them. Then pour the hot liquid over the beets leaving 1/2 inch headspace. Close the jars with the two piece lids and process in a boiling water bath for 30 minutes.

When done let the jars cool and then move them to a cool, dry, dark place for at least 3 weeks before eating.

Yep, more waiting. I will give a report on the progress of these and the pickled peppers in three weeks.

— Rex

Pickled Beets

Homemade pickled beets with cider vinegar, cinnamon, allspice, cloves, and nutmeg. Makes delicious canned beets for any occasion.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 quarts

Ingredients Method Notes

Ingredients

  

• 7 pounds of beets with roots and 2 inches of tops well scrubbed
• 2 four-inch cinnamon sticks broken into pieces
• 1 tablespoon allspice berries
• 1 teaspoon whole cloves
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 teaspoons pickling salt
• 1 quart cider vinegar
• 2 cups water

Method

 

1. Boil the beets in a large pan for 15-35 minutes depending on size.
2. At the same time, bring a large stock pot to boil. Place jars, lids, and rings into boiling water to sanitize for at least 15 minutes.
3. Drain the beets and cover with cold water.
4. When cool, trim ends and slip off outer skins. Slice into 1/4 inch thick rounds.
5. Tie spices in cheesecloth. Place in non-reactive saucepan with sugars, salt, vinegar and water.
6. Bring to boil, then reduce heat and simmer for 10 minutes.
7. Remove jars from boiling water and pack beets into them.
8. Pour hot liquid over beets leaving 1/2 inch headspace. Close with two piece lids.
9. Process in boiling water bath for 30 minutes.
10. Let jars cool then move to cool, dry, dark place for at least 3 weeks before eating.

Notes

Use cider vinegar instead of distilled white vinegar for a smooth, nice flavor. From The Joy of Pickling.