At $1.88 for 6+ quarts of beets, it’s hard to beat beats for price I think. I just love pickled beets and so does my middle man, John. Isaac might too, but he’s never had them because he’s messy and beets stain. DH can take or leave them and Chloe would definitely leave them! What can I say?
Anyway, rooting through my red recipe box I could not find my beet recipe anywhere. Thankfully I posted it here on my blog so I could look it up and print it out. So without further adieu: Easy Pickled Beets.
Easy Pickled Beets (6 Quart Batch)
- 6 quarts of beets
- 4 cups sugar
- 4 cinnamon sticks
- 2 tablespoon whole allspice
- 4 teaspoons salt
- 7 cups vinegar
- 3 cups of water
- Wash your beets and then you can either #1 cook them and then peel them. This works well if your beets are small or #2 you can peel them, cut them and then cook them. Since my bushel didn’t contain consistently sized beets, I did both ways. I cooked the small ones first then peeled them and the larger ones I peeled then cut and cooked. It was slightly easier to peel the cooked beets but honestly? I don’t think it was really made too much difference one way or the other.*
- Combine all the ingredients (except the beets) in a pot and bring to a boil then simmer for 15 minutes.
- Pack beets into hot jars with 1/4” headspace (room at the top). Ladle hot liquid (without cinnamon sticks) into the jars, keeping your headspace.
- Remove air bubbles (just run a knife around the edge of the interior of the jar), screw 2pc lids on.
- Process 30 minutes in boiling water canner. {A stock pot with boiling water…add your jars…make sure that the water covers the top. When the temperature increases again, turn your heat down slightly so the water with the jars isn’t at a rolling boil}.
*today I peeled raw and I think maybe your hands end up pinker? Kind of a happy color though and a testament to my productive day?
*I added a few little notes in italics this time I posted since last time there were some comments about being unsure of the ‘terms’. Hope that helps.
