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.
canning, recipe, pickled beets
4 comments:
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...
;>
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. ;>
Kate - it's art!
Ahhh...gocha. Just wanted to see all those lovely, smiling faces at one time.
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