Beets, homemade pickled
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 28.4
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 94.6 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 0.3 g
- Protein: 0.2 g
View full nutritional breakdown of Beets, homemade pickled calories by ingredient
Introduction
canning beets! canning beets!Number of Servings: 20
Ingredients
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Beets, pickling salt, sugar, whole cloves, vinegar (I used apple cider vinegar) stock pot, large canning pot, rubber grip to grab jars, magnet to get the hot lids out of the bath, measuring spoons and cups, stirring spoons, rags, and hot pads!
Tips
Have everything ready! Get the sit bath (the bath for the jars boiling while you're prep'ing! Clean up right away!
Directions
clean, peel and boil beets. Take 4 cups of the beet water and add to a pot containing vinegar, sugar and salt. make sure to have the pot for the jars boiling and be sterilizing the jars and lids around the last 10 minutes of boiling the beets. When the jars are ready, and the beets are tender, cut beets into slices, or wedges, and divide up and put into jars, add cloves, then pour the boiling hot vinegar brine to the jars. Seal and put into hot water pot and boil for an additional 10 minutes. Remove and let cool on counter top.
Serving Size: makes 2-pint sized jars, 10 servings each, 1/2 a cup per serving
Serving Size: makes 2-pint sized jars, 10 servings each, 1/2 a cup per serving