Canning your garden produce gives you great quality, and also is a money saver. Try this pickled beet recipe. Its one of my favorites and you will be able to enjoy your garden through the winter months!
Author:The Wilderness Wife
Prep Time:30 mins
Cook Time:12 mins
Total Time:42 mins
Category:Vegetable Side Dish - Water Bath Canning
35 – 40 small beets, unpeeled
2 cups sugar
2 cups water (reserved from cooking the beets to remove skins)
2 cups white vinegar
1 teaspoon ground cloves
1 teaspoon allspice
1 tablespoon cinnamon
Cut stems to about 2 inches, and leave on the tap root. This will help keep the color when you boil the beets to loosen the skins.
In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins. Reserve 2 cups of the beet water. The skins are easily removed. Take the beets one at a time and hold them under running water and gently rub the beet to remove the outer layer of skin. Cut off the tops and tap roots.
Slice the beets about 1/4-inch thick or you can cut them into cubes.
Pack the beets snuggly into sterilized canning jars being careful not to bruise them. Add 3-4 whole cloves to each jar.
In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and remaining whole cloves; bring to a boil and simmer for about 10 minutes making sure that the sugar granules dissolve.
Quickly pour brine over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!). Remove air bubbles with a plastic knife or other small tool.
Wipe the jar rims clean, put on lids and hand tighten the bands.
Process in a boiling water bath for 12 minutes. Remove from water and allow to cool on a rack. As with all pickled items, they taste best after a few weeks.