Posted by Sherry on August 05, 2001 at 18:42:15:
In Reply to: MakingPickled Beets&Canning them posted by Charlotte on August 05, 2001 at 18:14:28:
PICKLED BEETS
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beets (for as many qt. you
want)
1 c. vinegar (for each qt.)
1 c. beet juice (for each qt.)
1 Tbsp. sugar (for each qt.)
1 tsp. cinnamon (for each qt.)
1/4 tsp. cloves (for each qt.)
1/2 tsp. salt (for each qt.)
Wash and scrub beets. Do not peel, leave 1-inch of the
tops on. Cook beets until tender. Pack in scalded jars. For
each quart of beets you will need 1 cup vinegar, 1 cup of the
beet juice. This is the juice that the beets were cooked in.
In order to make sure the juice does not have stems in it you
can strain it through cheesecloth. Mix sugar, cinnamon, cloves
and salt and heat all ingredients; pour hot over the beets in
their jars. Cover jars with new lids and seal.
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PICKLED BEETS
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3 qt. cooked, peeled small
beets
2 c. sugar
1 1/2 tsp. pickling salt
1 Tbsp. whole allspice
3 1/2 c. vinegar
1 1/2 c. water
2 whole cinnamon sticks
To cook beets wash and drain them. Leave 2 inches of
stem and the top roots. Cover with boiling water. Cook until
tender. Let cool a bit and peel. Pack beets into jars leaving
1/2-inch headspace. Cut large beets or slice them. Simmer all
ingredients, except beets, for 15 minutes. Remove cinnamon
sticks from brine, bring back to boil. Pour over beets leaving
1/2-inch headspace. Process for 30 minutes in boiling water
bath. Makes 6 pints.
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