Pickled Golden Beets

16 jars of pickled Golden Beets

 

Beet Pickle Recipe

 

5lbs Beets

2 1/2 cups cider Vinegar

1 1/2 cups sugar

1/2 mild honey

1 1/2 cups water

1 tsp Salt

1 tbsp whole cloves

1 tbsp allspice berries

1 tbsp cinnamon bark pieces

 

Prepare beets by washing and trimming beet stems. Cook in boiling water until tender, about 30 minutes depending on beet size. Transfer to an ice bath and slip them out of their skins. Slice into coins or chunks.

 

Sterilize 5 or 6 pint jars in a large canning pot. Pour boiling water over new snap lids and set aside.

 

Combine vinegar, sugar, honey, water and spices in a large stainless steel pot. Bring to a boil and boil gently for 5 minutes.

 

Add prepared beets to saucepan and return to boil. Remove from heat after boiling.

 

Pack beets into hot jars with 2cm head space. Apply new lids and gently tighten metal rings to fingertip tightness. Return to canner. Repeat for remaining beets and liquid.

 

Cover canner and process with hot water bath, boiling for 30 minutes. Remove jars and allow to cool. Check seals, label and store in a cool dark place.

 

Visit Pick Your Own for a really good tutorial on making Pickles Beets.

 

www.pickyourown.org/pickledbeets.htm

 

 

 

 

Done