Recipe for canning Pickled Beets

Pickled Beets

7 lbs. of 2 to 2 ½ diameter beets
2 cups vinegar (5%)
1 ½ teaspoon Canning or pickling salt
2 cups sugar
4 cups water
2 cinnamon sticks
12 whole cloves
2 to 3 sweet onions (optional)

Trim off beet tops leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Place in large pot. Cover with boiling water and cook until tender (about 25 to 30 minutes). Drain and discard liquid. Cool beets in ice water (lots of ice). Trim off roots and stems and slip off skins. Slice into ¼ inch slices. Peel and thinly slice onions. Combine vinegar, salt, sugar, and fresh water. Put spices in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove spice bag. Fill jars with beets and onions, leaving ½ inch headspace. Add hot vinegar solution, allowing ½ inch headspace.

PROCESS in boiling water canner for 30 – 35 minutes after the water comes to a boil, based on your altitude being under 1000 feet. If your altitude is over 1000 feet add 5 minutes, over 3000 feet add 10 minutes and over 6000 feet add 15 minutes to the canning time.

NOTE: This is one of Peepaws favorites. The first time I made them, I didn’t account for the volume “AFTER” the onions were added. We started out using a big Dutch oven, graduated to two Dutch ovens, then finally had to use a BIG stock pot. Remember to have water boiling before pouring over beets first time. This will make the process quicker.