Sweet Pickled Beets Canning

Recipe by Chili Dan
READY IN: 3hrs 30mins
SERVES: 8
YIELD: 4 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the leaves off the beet about 3” off the beet to prevent the beet from bleeding out. (Reserve them for cooked greens).
  • Separate into sizes so little ones don’t get over cooked and big ones are not under cooked.
  • I like 3 kettles they boil faster that way.
  • No salt in the water.
  • Boil beets till tender, can be checked using a fork (like a potato).
  • Drain and discard cooking liquid; let beets cool so they can be easily peeled.
  • Cut beets into 1/2” pieces, leaving very small beets whole.
  • Combine brine ingredients in a kettle.
  • Bring brine to a boil.
  • Simmer 10 minutes.
  • You may need to make more brine for this amount of beets.
  • Wash pint jars and covers.
  • Fill jars within 1/2” from the top with beets.
  • Fill jar with boiling brine to 1/2” from top.
  • Place lids, adjust rings fingertip-tight and process in a boiling water bath for 30 minutes at up to 1000 feet in elevation.
  • Cool processed jars undisturbed for 24 hours on a cloth-protected counter.
  • Any leftover brine can be stored in the refrigerator till the next time you can.
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