Remember, you are not sick after you have consumed copious amounts of pickled beets. It's just the aftermath. Enough said!
I would like to share my pickled beet recipe.
I quadrupled this batch and it worked perfectly, for the amount of beets I had,
(approx 8 to 10 lbs)?
(approx 8 to 10 lbs)?
Pickled Beet Brine
2 pints of vinegar
2 cups of sugar
3 tsp allspice
12 cloves
First boil the beets for about 15 minutes. Once cooked, slip off their skins.
Cut beets into 1/4 inch slices and fill sterilized canning jars.
Pour brine over the beets leaving 1/2 inch of head-space.
Wipe tops of jar to remove any debris. Put boiled snap lids on jars and screw on rings.
Boil the beets in a hot-water bath for ten minutes.
Remove from bath and place on counter-top to ensure lids snap to seal. Gaze at the beautiful jars that you have created. I usually let them sit for a month or so before we crack open the first jar. Sometimes I hide them so nobody can eat them...just for looking! Fit for a King!
Cheers!
Cut beets into 1/4 inch slices and fill sterilized canning jars.
Pour brine over the beets leaving 1/2 inch of head-space.
Wipe tops of jar to remove any debris. Put boiled snap lids on jars and screw on rings.
Boil the beets in a hot-water bath for ten minutes.
Remove from bath and place on counter-top to ensure lids snap to seal. Gaze at the beautiful jars that you have created. I usually let them sit for a month or so before we crack open the first jar. Sometimes I hide them so nobody can eat them...just for looking! Fit for a King!
