Homemade Pickled Beets
- Number of Servings: 160
Ingredients
6 c. white vinegar4 c. packed brown sugar2 c. water10 lb. beets, fresh (preferably of uniform size)
Wash any dirt off of the beets. Put in a large boiler and just cover with water. Boil until a toothpick pricks easily into the skin (do not over prick). [Careful the pot doesn't boil over on you, because it's a real mess if it does.]
Drain the beets and rinse with cold water. Once cool enough to handle slip off the skins (discard). Slice the beets into bite size peices and place into sterilized jars. You may need to shake the jars to get the beets to compact a little.
Mix the remaining ingredients in a pot and bring to a boil (so sugar disolves). Pour over beets in each jar, leaving 1/2 inch headspace. (Jiggle the jar to get out any trapped air bubbles that may form among the beet slices.)
Seal jars and process in a hot water canner for 10 minutes.
Makes aprox. 10 - 2 c. (pint) jars. Serving size is 2 tbsp., where a 20 c. batch equals 320 tbablespoonfuls.
Number of Servings: 160
Recipe submitted by SparkPeople user AEROBICSAHOLIC.
Drain the beets and rinse with cold water. Once cool enough to handle slip off the skins (discard). Slice the beets into bite size peices and place into sterilized jars. You may need to shake the jars to get the beets to compact a little.
Mix the remaining ingredients in a pot and bring to a boil (so sugar disolves). Pour over beets in each jar, leaving 1/2 inch headspace. (Jiggle the jar to get out any trapped air bubbles that may form among the beet slices.)
Seal jars and process in a hot water canner for 10 minutes.
Makes aprox. 10 - 2 c. (pint) jars. Serving size is 2 tbsp., where a 20 c. batch equals 320 tbablespoonfuls.
Number of Servings: 160
Recipe submitted by SparkPeople user AEROBICSAHOLIC.
Nutritional Info Amount Per Serving
- Calories: 34.1
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 24.4 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 0.8 g
- Protein: 0.5 g
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