Monday, October 19, 2015

Pickled Beets

Pickled beets are a great way to preserve the garden all year long!  They make a great addition to relish trays and salads, or as a side dish to sandwiches.  I prefer making this with honey rather than sugar, but I will include measurements for both so you have options.  The amount of sweetener is based upon taste, I prefer using less, but feel free to up the amount to your liking.
These particular beets were chioggia and albino, which gave them a pretty pink color, but this recipe will work for any type of beet.
Pickled Beets
Recipes modified from Sandy Bishop and The Prairie Homestead

10 lbs. beets
1 large cinnamon stick
12 whole cloves
6 c. apple cider vinegar
3 c. water or beet juice
1 c. honey (or swap for 1 - 4 1/2 c. sugar, depending on taste)

Cut tops off of the beats, leaving about 1" of stem attached.
Wash thoroughly and place beets in a large pot.
Cover beets with water and boil until tender, but not soft, about 30 - 1 hour depending on size.

When cooked, rinse beets in cold water; skins should slip off easily.
Remove root and top of beet stem.
Chop beets into bite size chucks (or diced!)

Combine apple cider vinegar and water into a pot.
Place the cinnamon stick and cloves in a cheesecloth bag and add to the pot.
Boil mixure for 3-5 minutes.
Stir in honey or sugar, and stir to dissolve.  
Taste and adjust sweetener to your liking.
Remove cheesecloth bag.

Pack beets into hot sterilized pint or quart jars, accounting for 1/2" headspace.
Pour hot vinegar mixture over beets until just covered.
Remove air bubbles by running a knife along 4 sides of the bottle.
Wipe rims clean, and top with lids and bands.

Process in a hot water bath canner for 30 minutes, be sure to adjust for altitude, (40 minutes Utah time).

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