Simple Pickled Beets - Canned

Recipe by BeachGirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 32
YIELD: 8 pints
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Put sugar, water, vinegar and spices in large pot.
  • Bring to boil.
  • Add drained beets to pot, cover, and return to boil.
  • Reduce heat and simmer for 5 minutes.
  • Pack beets in hot sterilized pint jars.
  • Pour hot liquid into jars, leaving 1/4-inch headroom.
  • Use a sterilized spoon handle to remove any air bubbles.
  • Seal with hot, sterilized lids.
  • Put jars into a hot water bath with water covering the top of the jars by 1-2 inches.
  • Cover, bring water bath to a boil and reduce heat to simmer.
  • Simmer in water bath for 30 minutes.
  • Remove jars from water and place on clean dish towel to cool.
  • When jars are completely cooled the lids should be slightly concave.
  • If any jars do not seal, refrigerate them.
  • Refrigerated, they will keep for several months.
  • Chill before serving.
Advertisement