Beet Pickles

20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"From our family cookbook, my favorite beet pickle. Recipe from my Great Aunt Eva who was known for her awesome Beet Pickles. NOTE: For those new to canning or as a general refresher please read one of the many excellent canning cookbooks or go on line to become familiar with the canning procedures - While modern safety method requirements may call for processing I don't process my pickles, make as we have been making them in our area for generations. Processing does change the taste and texture, you may do so if you wish. Check for the recommendations in your area. Brine makes about seven pints."

Original is 14 servings

Nutritional

  • Serving Size: 1 (237.9 g)
  • Calories 155.9
  • Total Fat - 0.4 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 945.4 mg
  • Total Carbohydrate - 36.5 g
  • Dietary Fiber - 3 g
  • Sugars - 33.1 g
  • Protein - 2.5 g
  • Calcium - 32.6 mg
  • Iron - 1.3 mg
  • Vitamin C - 5.4 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Scrub beets well leaving tap root and 2 inches of stem intact to avoid bleeding.

Step 2

Place beets in a large heavy pot adding boiling water to cover, bring to boil on medium-high reduce heat to medium, cover simmer until beets are fork tender.

Step 3

Remove from heat drain cool and peel off skin using paper towels and gloves to avoid staining hands.

Step 4

Slice or dice beets.

Step 5

In a large pot over med heat add brine ingredients, bring to a boil stirring until sugar melts. Add prepared beets adding spice bag if using, simmer 15 minutes discard spice bag.

Step 6

Pack beets into hot sterilized jar add hot brine to cover beets within 1/2 inch of jar top.

Step 7

Using a nonmetallic utensil remove air bubbles, wipe jar rims cover with sterilized lids and screw down bands to seal.

Step 8

If you wish to process your beets please check online for canning instructions.

Step 9

Ready in about four or five days.

Tips


No special items needed.

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