Pickled Beets
Beets (however many you choose)
Brine
1 1/2 cup vinegar
1/2 cup water
3/4 cup sugar
1 T salt
1. Remove tops from beets and wash well. Place beets in roast pan(s) and add about 2 inches of water. We left the smaller ones whole but chopped large ones in half or quarters, so that most pieces would be similar sizes. Roast at 375 for 1.5-2 hours, until beets are soft.
2. Allow beets to cool slightly and peel. Chop into halves or quarters.
3. Place beets in sterilized jars. Add boiling hot brine to the jars, leaving 1/2 inch head space.
4. Use a knife to remove any air bubbles that may be in the jars. Use a clean, damp cloth to wipe the rim if any brine or beet juice got on it.
5. Cover with a hot, sterilized snap lid and ring. Seal tightly. Let jars cool, allowing them to seal.Note: while I use a water bath for most of the canning, I didn't for the beets. Just be sure that the beets, brine, jars and lids are all smokin' hot when you fill them.
*For a 7 L basket of beets, we found we needed 4-5 batches of brine and it made 14 pints.
I can't thank you enough for all of your canning advice. My strawberry mint jam gelled up just right and the seals are just the way they are supposed to be. (no funky popping jars here!)
ReplyDeleteI printed out your recipe for salsa and that is my next challenge. You have converted this no where near domestic girl into an apron wearing woman. THANK YOU!