From the garden to the jar – my crowd loves pickled beets! And I am blessed to have a husband that likes to can them!
Anyone that knows my boys, knows that my lil man loves pickled beets…so much so, that at 4 yrs old he asks his Papa Troy to plant beets just for him!
We start with one 5 gallon bucket of beets. Wash the beets well. Cook the beets until tender, then put them in ice water. This will help release the skins. Cut each end off of the beets, peel and slice them.
I recommend wearing rubber gloves. Beets are messy and will stain whatever they touch, so be careful. I make sure to put old towels down in my kitchen and wash them promptly! Beets were used by our ancestors to dye garments….(all the more reason why I like cooking mine outside).
Jars need to be hot for packing, so at this point I place them in the oven and turn it on 200°. Then I start the water for the lids. Remember, don’t boil the lids, they just need to be dropped into the boiling water.
Combine the following ingredients in a stock pot and bring to a boil. I add my ingredients in order as listed.
- 2 cups of water
- 9 cups of sugar
- 8 cups of vinegar
- 3 tablespoon of pickling salt
I have added cloves and cinnamon, but my crowd prefer them without the extra spices. Once boiling, reduce heat and simmer 15 minutes. Pack beets in hot jars leaving a little head space at the neck. Pour hot liquid over beets. Remove air bubbles.
Wipe down rim, place hot lid and ring. Tighten ring. Water bath pints and/or quarts for 30 minutes.
That 5 gallon bucket yielded 11 quarts.