I have had a drawer full of beets in the refrigerator for several weeks now - not exactly sure what to do with them. I personally like beets, but the husband......not so much!
I made one pint of pickled beets several weeks ago, but it called for being kept in the refrigerator - which doesn't do me a whole lot of good. Today, however, I found a recipe for beets that can be water bath processed - YAY!!
(This recipe is courtesy of www.AllRecipes.com)
Ingredients:
5 pounds fresh small beets, stems removed
1 cup white sugar
1/2 tablespoon pickling salt
1/2 quart white vinegar
1/8 cup whole cloves
Instructions:
Place beets in a large stockpot with water to cover (if beets are large, cut them into quarters). Bring to a boil and cook until tender, about 15 minutes depending on the size of the beets. Drain, reserving 1 cup of the beet water; cool and peel.
Sterilize canning jars and lids as you normally would (recipe should make ~5 (1 pint) jars. Fill each jar with beets and add several whole cloves to each jar
In a large saucepan, combine the sugar, reserved beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars. Place two part lids on jars as you normally would.
Waterbath process the beets as you normally would - process for 10 minutes.
Enjoy!
I made one pint of pickled beets several weeks ago, but it called for being kept in the refrigerator - which doesn't do me a whole lot of good. Today, however, I found a recipe for beets that can be water bath processed - YAY!!
(This recipe is courtesy of www.AllRecipes.com)
Ingredients:
5 pounds fresh small beets, stems removed
1 cup white sugar
1/2 tablespoon pickling salt
1/2 quart white vinegar
1/8 cup whole cloves
Instructions:
Place beets in a large stockpot with water to cover (if beets are large, cut them into quarters). Bring to a boil and cook until tender, about 15 minutes depending on the size of the beets. Drain, reserving 1 cup of the beet water; cool and peel.
Sterilize canning jars and lids as you normally would (recipe should make ~5 (1 pint) jars. Fill each jar with beets and add several whole cloves to each jar
In a large saucepan, combine the sugar, reserved beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars. Place two part lids on jars as you normally would.
Waterbath process the beets as you normally would - process for 10 minutes.
Enjoy!
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