Pickled Beets - Canning Recipe
Updated: Jul 30
Beets - enough to make 6 pints
2 Cups Sugar
3-1/2 Cups Vinegar
1-1/2 Cups Water
1 Stick of Cinnamon
1 Tablespoon Whole Allspice
1-1/2 Teaspoon Salt
Wash beets leaving tap root on. This will help keep the color when you boil them to loosen skins.
Put beets in large pan and add enough water to cover.
Boil 15-20 minutes or until skin loosens.
To test, scrape a spoon against the beet to see if the skin scrapes off easily.
Remove from heat and cool slightly.
Skin beets and cut into desired sizes.
Pack beets tightly into clean jars.
In a separate pan, add all ingredients together.
Bring to boil.
Add brine to pint jars leaving 1/8" headspace.
Process in water bath for 10 minutes.
Try these beets in our Steak Salad with Pickled Beets and Goat Cheese salad found here.
Not enough to process in a Large Batch? Try our Small Batch Recipe found here with no processing in water bath or pressure canner.
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