Pickled old-fashioned beets

 

Beets

Pickled old-fashioned beets

Mary
This recipe is easy to canning, and whole spices will add visual appeal to your ready-made cans. Beets, thinly sliced ​​or sliced ​​into strips, can add flavor to many vegetable salads.
5 from 2 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Appetizer
Cuisine American
Servings 8
Calories 53 kcal

Ingredients
  

  • 3 kg beets about 24 small
  • 2 cups organic sugar
  • 2 cinnamon sticks
  • 1 tablespoon pickling spice
  • 1 ½ teaspoons salt
  • 3 ½ cup vinegar
  • 1 ½ cup boiled beet water

Instructions
 

  • After the beets are cooked, peel them, cut them into slices and set aside.
  • Combine all ingredients except the beets in a large saucepan. Bring the mixture to a boil; reduce heat. Simmer for 15 minutes. Remove the cinnamon sticks.
  • Pack the beets in hot jars, leaving 1/4-inch free space. Pour hot liquid over the beets, leaving 1/4 inch of clear space. Remove air bubbles. Adjust the two-piece caps.
  • Autoclave the jars with boiling water for 30 minutes.

Notes

This recipe makes about 6 pints. I like to use cans with a wide mouth.
Old-fashioned beets

Nutrition

Serving: 100gCalories: 53kcalCarbohydrates: 10.4gProtein: 2gFat: 0.3g
Keyword old-fashioned beets
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