Pickled beets (for canning)

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Nutritional Info
  • Servings Per Recipe: 32
  • 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

View full nutritional breakdown of Pickled beets (for canning) calories by ingredient


Introduction

I start with a 1/2 bushel of beets and keep making the juice as needed. I start with a 1/2 bushel of beets and keep making the juice as needed.
Number of Servings: 32

Ingredients

    3 lbs beets
    2 Tbsp salt
    2 cups sugar
    1/2 cup cider vinegar
    1 qt water
    1 tsp pepper (optional)

Directions

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.