How wonderful is it to grow your own beetroot and then pickle your crop.





4 kilo/7 lbs medium beets.

2 cups water.

4 cups vinegar 5%

1-1/2 teaspoon pickling salt.

2 cups sugar.

2 cinnamon sticks.

12 whole cloves.

5 medium onions.

This will make about 8 pints.



Trim tops and roots off beets leaving 1 inch to prevent bleeding.

Wash thoroughly  and cook untill tender,drain and discard the liquid.

Peel and slice beets to 1/4 inch slices.

Peel and thinly slice onions..

Combine vinegar,salt,sugar and fresh water in a suitable pot and put spices into a cheesecloth bag and add to the brine,bring to boil.

Add beets and onion and simmer for 5 minutes.

Remove spice bag.

Fill jars with beets,onions and brine leaving 1/2 inch head space.

Remove bubbles and wipe rims then place on your warmed never boiled lids and screw on rings finger tight.

Pickle baby beets whole if they are under 1-1/2 inches in diameter using the above recipe.

Place jars into your canner basket  lower into your canner and bring your canner to a rolling boil,start timing to process.

Pints and Quarts hot pack.

1,ooo ft 30 min.

1.1oo ft-3,000 ft 35 min.

above  3,100 ft-6,000 ft 45 min.

Once processed turn off your canner wait five minutes remove lid and carefully remove your jars with your jar grabber. place jars on a thick cloth away from small fingers and draughts.

Wait 12 hours and check for good seals then remove rings,wash,date and store in a dark cool place.


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