Homegrown, Homemade, Pickled Beets
For step-by-step instructions with pictures go here.
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| Servings |
pints
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- 3 quarts beets peeled, cooked & sliced
- 2 cups cane sugar
- 3 1/2 cups apple cider vinegar
- 1 1/2 cups water
- 1 1/2 tsp Salt
- 1 tsp cinnamon
- 1 tsp nutmeg
Ingredients
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To prepare beets:
Cut off the tops of your beets (you can leave an inch or 2 of stem). Peel & lay your beets on a baking sheet. Bake in 350 degree oven until fork tender.
Let cool and slice.
To make brine:
Combine all ingredients except beets in a sauce-pot. Bring to simmer – reduce heat. Simmer 15 minutes. Pack beet slices into hot jars. Ladle hot liquid over beets leaving 1/4 ” head space. Adjust lids and rims. Move to refrigerator or process pints 30 minutes in boiling-water bath.
Disclaimer: Always follow directions specific to your equipment and elevation for canning. Dispose of any home canned goods that show signs of spoilage which can include: bulging lids, leaking, corrosion, cloudy, mushy, moldy foods or disagreeable odors.
