Prep 30 mins
Cook 1 hr
An abundance of Lavender in full bloom and beets bursting from the earth! Why not combine to two to make pickled beets, preserving them for enjoyment throughout the year. Do use pesticide free/organic grown lavender, thyme and beets.
- 7 lbs fresh beets
- 4 cups vinegar (5 percent)
- 1 1⁄2 teaspoons canning salt or 1 1⁄2 teaspoons pickling salt
- 2 cups sugar
- 2 cups water
- 8 fresh lavender, blossom (that`s 8 stems with full blossom head)
- 6 inches fresh thyme sprigs
- 4 vidalia onions (peeled and sliced thinly)
- Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar sizes together with boiling water and cook until tender (about 30 minutes). Drain and discard liquid. Cool beets.
- Trim off roots and stems and slip off skins. Slice into 1/4-inch slices.
- Combine vinegar, salt, sugar, and fresh water.
- Add lavender and thyme to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove lavender and thyme it`s fine if the flower heads release in the mixture. If you want you can tie them into a tea steeper or cheesecloth. Fill jars with beets and onions, leaving 1/2-inch head-space. Add hot vinegar solution, allowing 1/2-inch head-space.
- Recommended process time for pickled beets in a boiling-water canner.
- Altitudes of.
- 0 - 1,000 ft - 30 minutes.
- 1,001 - 3,000 ft - 35 minutes.
- 3,001 - 6,000 ft - 40 minutes.
- Above 6,000 ft - 45 minutes.
- After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.