The other day after I harvested some of the bigger beets from the garden, I had just enough to can three pints of pickled beets. This was the second time I canned pickled beets, the first having used store-bought beets from the produce department. The recipe I used for the first batch turned out a bit tart for my taste. This time I altered the ratio of sugar, water, and vinegar and came up with a recipe that we like much better.
- 1/2 Cup White Vinegar
- 1/2 Cup Water
- 3/4 Cup Sugar
- 1 tsp. Pickling Salt
- Fresh Beets, cooked and peeled
- Onion, sliced
- Cut tops off beets, leaving two inches of stem.
- Boil until tender.
- Immediately immerse in ice water and skins should slip right off.
- Slice beets and onions to 1/4″ thickness.
- Combine vinegar, water, sugar and salt in pan.
- Bring to boil.
- Add beets and onions and bring back to boil for 5 minutes.
- Remove from heat.
- With slotted spoon, fill pint jars to 1/2″ from top with beets and onions.
- Ladle brine over beets to cover.
- Process in water bath for 30 minutes.
Obviously the amount of brine you would need will depend on how many beets you had to work with.
Recipe by: Tilly Frueh – Simply Grateful Housewife 2014
I am so happy I was able to salvage some of the beets from my garden. With three jars of pickled beets in the pantry, we are on our way to a stocked pantry for the winter and for this I am — Simply Grateful.