Sweet Pickled Beets Canning

"My mom made these beets for us as kids and I now make them for my family. Fresh from the garden or farmers market."
 
Download
photo by Chili Dan photo by Chili Dan
photo by Chili Dan
photo by Chili Dan photo by Chili Dan
Ready In:
3hrs 30mins
Ingredients:
5
Yields:
4 pints
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Cut the leaves off the beet about 3” off the beet to prevent the beet from bleeding out. (Reserve them for cooked greens).
  • Separate into sizes so little ones don’t get over cooked and big ones are not under cooked.
  • I like 3 kettles they boil faster that way.
  • No salt in the water.
  • Boil beets till tender, can be checked using a fork (like a potato).
  • Drain and discard cooking liquid; let beets cool so they can be easily peeled.
  • Cut beets into 1/2” pieces, leaving very small beets whole.
  • Combine brine ingredients in a kettle.
  • Bring brine to a boil.
  • Simmer 10 minutes.
  • You may need to make more brine for this amount of beets.
  • Wash pint jars and covers.
  • Fill jars within 1/2” from the top with beets.
  • Fill jar with boiling brine to 1/2” from top.
  • Place lids, adjust rings fingertip-tight and process in a boiling water bath for 30 minutes at up to 1000 feet in elevation.
  • Cool processed jars undisturbed for 24 hours on a cloth-protected counter.
  • Any leftover brine can be stored in the refrigerator till the next time you can.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. easy to make and very tasty...making the second batch as we speak...
     
Advertisement

RECIPE SUBMITTED BY

<p>Love to can and cook.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes