Canning Pickled Beets

By

Family Favorite! As Grandma Briggs would say... You can't have 'Fun' without pickled Beets!

View complete recipe

Ingredients

  • Juice:
  • Fresh Beets
  • 2 cups of beet juice
  • 1 cup white sugar
  • 1 cup vinegar
  • canning jars, rings, and lids

Preparation

Step 1

Scrub thoroughly, place in a large pot and cover with water. Add salt according to the amount of beets cooking. Cook until done, but still firm. Test with a fork.

While beets are cooking sterilize canning bottles (I use pint jars), lids and rings.

Pour juice created from cooking the beets, and strain into a separate container.

While beets are cooling combine the juice ingredients in a pot and boil for 5 minutes.

When beets are cook enough to handle, cut tails and tops off, and remove skins.

Cut beets into quarters, and place in sterilized jars. Packing at tight as possible.

Use as much juice as needed to completely cover beets in each jar. Seal with a sterilized lid. Add rings & tighten.

DO NOT process in a canner.

Best if you wait for a few months for the pickling process.

View complete recipe