Monday, August 22, 2011

Pickled Beets

Pickled Beets
20 beets (medium sized, mor or less depending on size)
1 cup of water
1 cup of sugar
3 cups of vinegar
canning salt
These beets are so great to have for winter to make pickled eggs or serve plain. A staple at all our holiday meals!

Cook your beets in a large stock pot with the roots and stems attached. Cook them approx. 45 mins or until tender.
After they are cooked allow to cool enough to handle them. (Always wear gloves when cutting beets as they stain your hands!)
Cut the beets to your desired size and shape. You should have approx. 10 cups of beets. Sterilize your jars and seals. Pack your hot jars with the beets and pour the brine over them. Add to the jar 1/2 tsp of canning salt per pint. Seal with hot seals and water bath for 10 mins.
yeilds 6 pints

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