Top stuff. I have never pickled beets before, and this recipe was just absolutely perfect. It is so simple!! (except for peeling the beets) I added some lemons cut into small, but thick triangles, and they made for an excellent contrast when I put them in their jars, as well as adding a little extra zing. I also roasted the beets instead of boiling, I got a lot of advice that this is a better way to keep better colour and flavour. Thanks very much Tara, I will make this again and agian.
I loved the smell of these! We had planted lots of beets this year, so this helped to preserve them (and with Christmas gifts)
Teriffic, I didn't have cinnamon sticks but these are just like my Pennsylvania Dutch childhood memory.I used half the recipe for about 8-12 medium sized beets first ovenroasted and then peeled & chunked to pickle size and then on to step3. From step 3 to a Corning covered dish in the fridge. Better than a dill pickle with a sandwich !!!
I have made this recipe twice now. The first time they didn't make it to the canner, my family just ate them all (it was a small batch). I just canned a second batch yesterday. Thanks for sharing! THey are easy to make and very good.
Thanks, Tara!! Just a perfect combination of flavors...not too sweet or tart! My "Reason for Living" couldn't get enough! I'm going to plant more beets today!
My grandmother used to make these and we always loved them with our meals. I decided to try my hand at them myself. My husband was eating them as fast as he could spoon them out of the jar. I loved the spices and wouldn't change a thing. Great! Becky
I prepped the beets using this method: http://toriavey.com/how-to/2010/02/how-to-roast-beets/ (with disposable gloves) which preserves the flavor, color and nutrients of the beets prior to canning & is super easy cleanup. They turned out beautifully. I felt like they needed just a little more vinegar to which I added after tasting the finished beets (personal preference). I wish now we had planted more, although initially I thought we had a lot, they will be gone quick. These are so flavorful. I'm so looking forward to adding these to a fresh spinach salad with feta, pecans, onions topped with a balsamic olive oil dressing. Oh, and save the nutrient packed beet greens, I made these too: http://whiteonricecouple.com/recipes/baked-beet-greens/ (very similar to kale chips & we added balsamic vinegar and sea salt, DD loved them) .Thanks for sharing!
Was looking for a easy pickled beet recipe and this fit the bill perfectly. Everyone at the dinner table loved it even my 3 year old granddaughter.
This looks like a great recipe. I am going to try it. But, I want to clarify, for safety's sake about the canning. Because these are pickled beets and contain a lot of vinegar, they do not need to be pressure canned. But, if you were to can beets plain, without pickling, you must pressure can them or they could make you very, very sick. Vegetables cannot be water bath canned unless you are pickling them with lots of vinegar or lemon juice because they are low in acidity. Also, each food that is canned usually has its own time and pressure that must be used, so the half amount of time is not a good guide to go by. I don't mean to be mean or bossy, I just worry that people will think that you can interchange water bath with pressure canning, and that is not the case. Fruits, jams and pickles may be water bathed, but meats and vegetables must be pressure canned. Thanks again for the recipe. Your jars look beautiful in the photo.
Yummy, nice old-fashioned flavor, I made some with red beets and some with golden beets. I'm surprised this recipe doesn't call for salt, both for a preservative and for flavor balance. I added 1/2 tsp of kosher salt (coarser than pickling salt) per pint.