Prolong the life of the beets from your garden by pickling them. These preserved beets are great on salad, as a condiment or on their own straight out of the jar.
Yield: Makes 4 pint jars.
July 02, 2019
- 4 - 5 lb small beets (40 - 48)
- 3 cups vinegar
- 1 1/2 cups sugar
- 1 cup water
- 2 tbsp pickling salt
- 2 tbsp mixed pickling spice, tied in cheesecloth bag
- Cook beets until barely tender. Run under cold water until cool enough to handle.
- Peel and slice beets into 1/4 inch thick slices.
- To prepare pickling liquid, combine vinegar, sugar, water, salt and pickling spice in a nonreactive Dutch oven.
- Bring mixture to a boil; reduce heat and simmer 10 minutes. Add beets to liquid; return to a boil.
- Remove spice bag. Ladle beets and pickling liquid into hot sterilized pint jars, leaving 1/2 inch headspace.
- Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace.
- Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 35 minutes in a boiling water bath.
- For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.
92 calories, 0.2 g fat, 1.6 g protein, 22 g carbohydrate, 2 g fibre, 208 mg sodium