PICKLED BEETS

PICKLED BEETS
PICKLED BEETS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4 - 5

    lb small beets (40 - 48)

  • 3

    cups vinegar

  • 1 1/2

    cups sugar

  • 1

    cup water

  • 2

    tbsp pickling salt

  • 2

    tbsp mixed pickling spice, tied in cheesecloth bag

Directions

Cook beets until barely tender. Run under cold water until cool enough to handle. Peel and slice beets into 1/4 inch thick slices. To prepare pickling liquid, combine vinegar, sugar, water, salt and pickling spice in a nonreactive Dutch oven. Bring mixture to a boil; reduce heat and simmer 10 minutes. Add beets to liquid; return to a boil. Remove spice bag. Ladle beets and pickling liquid into hot sterilized pint jars, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 35 minutes in a boiling water bath. For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time. Makes 4 pint (500 mL) jars.

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