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.