Canning Old Fashioned Pickled Beets

Canning Old Fashioned Pickled Beets

The beets are ready, time to pickle them!  Tim dug up the beets and is sharing his recipe.

beets2 Canning Old Fashioned Pickled BeetsWash and sterilize canning jars, lids, and seals.

  • 3 cups apple cider vinegar
  • 3 cups sugar
  • 1-1/2 cups water
  • 1 onion (optional)

Makes 7 pints

Boil beets until slightly soft, not mushy.   Remove skins by hand, then slice or leave whole, for smaller beets.

Combine vinegar, sugar, and water and bring to a boil.  While heating, add layer of onions, beets, and another layer of onions to fill jars.  Pack tightly.  Leave 1/2 inch head space.   Pour boiling liquid in jar, covering beets and onions.

Place lid/ring on top and seal immediately.   Listen for seals to pop!  If you have jars that don’t seal, refrigerate and eat in a week or so.

beets3 Canning Old Fashioned Pickled Beets

 

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3 Comments

  1. The same way that I di it.

    Reply
  2. I may have missed it but please tell me how many beets you put in the Pickled Beets recipe. Thank you and have a blessed day……

    Cathy

    Reply
    • I don’t know that he has a certain amount. He just fills the jar, leaving about 1/2″ head space. The amount depends on how many are harvested.

      Reply

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