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Pickled Beets

My garden didn't do wonderfully well this year, though the beets flourished. Here is my County-Extension-office-endorsed recipe for pickled beets.

Pickled Beets

Gather up 7 lbs beets (about 7 good-sized beets, in my experience)wash well and trim off the leaves -- leave a 1 inch handle to minimize beet bleeding. Cover with water and simmer until fork-tender. Drain off and discard water and leave the beets to cool.
Prepare your canning kettle, jars, rings, and lids.

In an other kettle, combine and bring to a boil:
4 C vinegar
2 C water
2 C sugar
1 1/2 t canning or pickling salt
a little baggie containing:<
2 cinnamon sticks,
12 whole cloves

Slice thinly and add to the kettle:
1 large onion
the beets, from which you have trimmed the stems, roots and skins

Simmer for 5 minutes. Then ladle into pint or quart jars, leaving 1/2 inch headspace. Process for 30 minutes at sea-level, 35 minutes 1000-3000 feet, 40 minutes 3000-6000 feet, and 45 minutes above 6000 feet.


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kate said...

Is my comment not as lovely as chocolate?

This title alone gives me the shudders. I loathe pickled beets. My family liked them growing up and they'd appear on my plate. I'd cut them into quarters and swallow them whole with a big glass of milk to cut the taste.

Hey--your photos are still all wonky and stretched out on my browser (Firefox). Just an fyi...

kate said...


Sidebar photos in photographic adventures are all stretched really wide. BUT if you hover over one, it's fine...so maybe it's not wonky but just really, really artistic. ;>

Suzanne said...

Kate - it's art!

kate said...

Ahhh...gocha. Just wanted to see all those lovely, smiling faces at one time.