One of our CSA'ers asked me to put this recipe on the blog. I really like beets so I think I might just try this. Thank you Tony!
PICKLED BEETS
Shopping List:
10-15 small beets (about 2 #)
2 cups sugar
2 cups white vinegar
1/2 cup water
16 whole cloves
8 whole allspice berriesd
2 cinnamon sticks (4"each)
2 tsp salt
1. Trim the beets, leaving 1" stem and taproot. Put in water, boil over high heat, then simmer 25-45 minutes
until tender. Drain and rinse in ice water to reove skin. Let cool. Slice beets. They may also be chunked.
2. Combine sugar, vinegar and water, bring to a boil.
3. If beets wil not be canned, follow procedure without sealing and immersion in hater bath canner. If canning,
remove hot jars from canner, place 4 cloves, 2 allspice berries and 1/2 cinnamon stick and 1/2 tsp salt in each jar.
Pack beets into jars.
4. Pour hot liquid over beets to within 1/2inch of rim(head space) Process 30 minutes for pints.
Makes 4 pints.
Some comments. My reference for years has been The Small-Batch Preserving by Ellie Topp and Margaret Howard. (Firefly Books).
www.tinyurl.com/smallbatchpreserving
My initial batch using your beets made 5 pints. I subsequently went and bought another 5# of beets and made another batch. These pickled beets are to die for. On 9/905, I bought 25 # of beets from Bishop's and amde a huge batch.
My family just cant get enough of them.
PICKLED BEETS
10-15 small beets (about 2 #)
2 cups sugar
2 cups white vinegar
1/2 cup water
16 whole cloves
8 whole allspice berriesd
2 cinnamon sticks (4"each)
2 tsp salt
1. Trim the beets, leaving 1" stem and taproot. Put in water, boil over high heat, then simmer 25-45 minutes
until tender. Drain and rinse in ice water to reove skin. Let cool. Slice beets. They may also be chunked.
2. Combine sugar, vinegar and water, bring to a boil.
3. If beets wil not be canned, follow procedure without sealing and immersion in hater bath canner. If canning,
remove hot jars from canner, place 4 cloves, 2 allspice berries and 1/2 cinnamon stick and 1/2 tsp salt in each jar.
Pack beets into jars.
4. Pour hot liquid over beets to within 1/2inch of rim(head space) Process 30 minutes for pints.
Makes 4 pints.
Some comments. My reference for years has been The Small-Batch Preserving by Ellie Topp and Margaret Howard. (Firefly Books).
www.tinyurl.com/smallbatchpreserving
My initial batch using your beets made 5 pints. I subsequently went and bought another 5# of beets and made another batch. These pickled beets are to die for. On 9/905, I bought 25 # of beets from Bishop's and amde a huge batch.
My family just cant get enough of them.
Comments