Yes, we are still in beet mode. We just can't help it. Not only are they in season, we just plain love them. Pickled beets are one of my dad's favorite foods, so I really enjoy making them for him.
Pickled Beets (recipe from The Ball Blue Book)
Yields: about 6 pints or 3 quarts
- 3 quarts beets (about 24 small beets)
- 2 cups sugar
- 2 cinnamon sticks
- 1 tablespoon whole allspice
- 1 1/2 teaspoon canning salt
- 3 1/2 cups vinegar
- 1 1/2 cups water
First step is to clean and boil the beets. You take raw beets, remove the leafy part and place in a large pot full of water. Boil beets until soft. I tested it by sticking a fork through it.
Raw beets
I had to use two pots, a couple of my beets were huge!
After being boiled.
After the beets are boiled, set aside to cool off a bit. While the beets are cooling, combine all ingredients (except beets) in a large saucepan. Bring the mixture to a boil, once boiling, reduce to simmer. Let simmer for 15 minutes.
While mixture is simmering, remove skin from beets, and slice beets to desired size.
Once the 15 min is over, remove the cinnamon sticks from mixture. Pack beets into sanitized jars, leave a 1/2 inch headspace.
After packing beets in, ladle hot liquid over the beets, leaving 1/2 inch headspace. Remove air bubbles, add two-piece cap. Process the pints and quarts 30 minutes in a boiling water canner.
It's that easy! If you have a pickled beet recipe, please share!
Nancy Jane
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