Pickled beets (for canning)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
3 lbs beets2 Tbsp salt2 cups sugar1/2 cup cider vinegar1 qt water1 tsp pepper (optional)
Boil beets in water, allow to cool slightly and peel. Cut beets into bite-size pieces. Set aside. Combine salt, sugar, vinegar, water, and pepper (if desired) in large pot and bring to a boil. Add cut up beets and return to a gentle boil. Fill pint or quart jars with beets and add juice to cover beets leaving 1/4" headspace. Place lids on filled jars and process in water bath for 10 minutes. Remove from water bath and allow to cool completely. Label, date and store
Serving Size: 32 1/2 cup servings
Number of Servings: 32
Recipe submitted by SparkPeople user PRNFPN.
Serving Size: 32 1/2 cup servings
Number of Servings: 32
Recipe submitted by SparkPeople user PRNFPN.
Nutritional Info Amount Per Serving
- Calories: 114.4
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 556.6 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 4.3 g
- Protein: 2.5 g
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