Pickled Beets For Canning
Recipe: #5972
July 20, 2012
Categories: Side Dishes, Beet, Canning/Preserving, Fat Free, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Calorie Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"A wonderful combination of sweet and sour, this recipe can also be made using about 15-18 larger beets."
Original is 40 servings
Ingredients
Nutritional
- Serving Size: 1 (72.6 g)
- Calories 96.8
- Total Fat - 3.7 g
- Saturated Fat - 1.2 g
- Cholesterol - 143.2 mg
- Sodium - 55.8 mg
- Total Carbohydrate - 10.5 g
- Dietary Fiber - 0.1 g
- Sugars - 10.1 g
- Protein - 4.9 g
- Calcium - 25.7 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
Step 2
Slice into about 1/4-inch thick or cut into cubes.
Step 3
Pack snuggly into the canning jars (be careful not to bruise).
Step 4
In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
Step 5
Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
Step 6
Process in a boiling water bath for 12 minutes. Cool on a rack.
Tips
No special items needed.
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