Recipe by Tara
My bosses wife gave me this recipe that used to belong to her mother. They are wonderful and easy to make. For my first canning experience she had fresh beets and leftover liquid so she sent me home with them, the recipe, her canner and jarss. I have been canning ever since. (Regarding Pressure canners: I dont have a pressure canner however I checked one of my canning guides and it stated to process pints of pickled beets at 10 lbs for 10 minutes. Thats sounds correct as most things I have seen says a pressure canner cuts the processing time in half compared to a hot water bath.)
Top Review by Vonnie85
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.
- 6 quarts of fresh beets
- 1 teaspoon whole cloves
- 1 teaspoon allspice
- 2 cinnamon sticks
- 2 cups sugar
- 2 cups cider vinegar (white will do)
- 2 cups water
Directions See How It's Made
- Wash beets, put in pot of water to cover and boil for about 20 minutes.
- Drain and cool in cold water, remove ends and peel (skin usually slips off), cut in quarters or more for larger beets.
- Bring remaining ingredients to a boil with 2 cups water, add beets and simmer 10 minutes, Remove cinnamon sticks.
- Pack in hot sterile jars, seal and process in a hot water bath for 30 minutes.