Community Pick
Pickled Beets (For Canning)
photo by keysa71
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
6 pints
ingredients
- 35 -40 small beets, unpeeled
- 2 cups sugar
- 2 cups water
- 2 cups white vinegar
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- 1 tablespoon cinnamon
- 1 teaspoon whole cloves
directions
- In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
- Slice into about 1/4-inch thick or cut into cubes.
- Pack snuggly into the canning jars (be careful not to bruise).
- In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
- Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
- Process in a boiling water bath for 12 minutes.
- Cool on a rack.
Questions & Replies
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Reviews
-
These pickled beets are wonderful. I keep sneaking them as I pass the frig!!! They have become better as time passes. I made them about 10 days ago. I intended to make only 1 batch, however I think I will have to make more. I cut the beets I had into 8 pieces each. I suppose you would call the ones I used medium size, and they made 7 pints. I have boiled eggs 'marinating' in the brine from the first empty bottle. THANKS for the delightful recipe KITTENCAL
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WOW!!!!! I LOVED these beets. Back in the dark ages when I was young I canned but got away from it. This year I planted a garden with lots of beets and had to can. Couldn't find my receipt so found this one. WOW. Found my receipt and made the second bach using the plain jane brine. Ended up draining juice and redoing the beats with this brine. Thank You
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