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Pickled Beets
7 lbs of Beets, 2 to 2-1/2-inch diameter
4 c. Vinegar (5% Acidity)
1-1/2 tsp Canning or Pickling Salt
2 c. Sugar
2 c. Water
2 Cinnamon Sticks
12 Whole Cloves
4 to 6 Onions, 2 to 2-1/2-inch diameter (optional)
Yield: About 8 pints
Procedure: Trim off beet tops, leaving 1 inch of stem and roots to
prevent bleeding of color. Wash thoroughly and sort according to size.
Cover similar sizes together with boiling water and cook until tender
(about 25 to 30 minutes). Caution: Drain and discard liquid. Cool
beets. Trim off roots and stems and slip off skins. Slice into 1/4-inch
slices. Peel and thinly slice onions. Combine vinegar, salt, sugar, and fresh
water. Put spices in cheesecloth bag and add to vinegar mixture. Bring to a
boil. Add beets and onions. Simmer for 5 minutes. Remove spice bag. Fill
hot jars with hot beets and onions, leaving 1/2-inch headspace. Add hot
vinegar solution, allowing 1/2-inch headspace. Remove air bubbles and
adjust headspace if needed. Wipe rims of jars with a dampened clean
paper towel. Adjust lids and process.
Variation: For pickled whole baby beets, follow above directions but use
beets that are 1to 1-1/2 inches in diameter. Pack whole; do not slice.
Onions may be omitted.
Processing Times:
Altitude
0-1,000 ft.
1,001-3,000 ft.
3,001-6,000 ft.
Above 6,000 ft.
*p. 6-15 in USDA's Complete Guide to Home Canning
16
Pints
30 min
35 min
40 min
45 min
Quarts
30 min
35 min
40 min
45 min
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