Pickled BeetsSubmitted by: SUZIEQ_119
IntroductionThis was my grandmothers recipe, she and my dad made the best Pickled Beets.This is the first time I have made them by my self. So far so good. They all sealed, next is to try them. I can't wait. This was my grandmothers recipe, she and my dad made the best Pickled Beets.This is the first time I have made them by my self. So far so good. They all sealed, next is to try them. I can't wait.
2 cups sugar
2 cups water
2 cups distilled white vinegar
1 teaspoon ground cloves
1 teaspoon allspice
1 tablespoon cinnamon
Boil Syrup for 10 minutes
TIP: do not cut off tops or bottoms as the color will fade. Cut off greens 1" from top.
Tip: Beets must be hot while peeling, so do not let them cool, and dip into water quickly.
Tip: Fill jars about 1" from the top. When pouring the syrup in the jars, fill almost to top (make sure beets are covered). Wipe the top off so you get a good seal. You only need to snug the lid on. Sit jar top down for 5 to 10 minutes, then turn them back right side up. As the jars cool you will hear popping, this is the sound of a good seal. After they cool for 10 to 12 hours they should all be sealed. IF by chance you have some jars that did not seal, put them back in boiling water for about 20 minutes, let them cool again. If they still do not seal put them in the refrigerator and use these first. My dad says you can sample them in a couple of weeks, but full effect will take about 4 to 6 months. ENJOY
It took me 9 hours total to cook, peel & slice the beets. Total cooking time was 2 hours. I made 9 batched. I canned 2 bushel. The syrup makes 2 quart jars = to 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SUZIEQ_119.