I was blog hopping around last week and ran across a post from Homestead Living about canning pickled beets! I LOVE 😀 pickled beets!
So, my hubby and I went to a farmer’s market this past weekend and bought some nice red beets. Four of them.
Only four, you say?
Yes, only four. I have never canned pickled beets before and my confidence level is a bit low on this one. I thought I would just stick my little toe in the water first.
Following Megan’s instructions, I boiled the beets for almost one hour, until they were tender, and then plunged them in cold water. Check and check.
Heavens to mergatroid – the skins actually slipped right off when I picked one up from the cold water! Wow, I have only roasted beets before! The skins come off roasted beets pretty easy, but boiled beets? Pfffttttttt – done!
But here is where Megan and I did something different. She likes chunky pickled beets. I like julienned pickled beets. So, since these are my pickled beets, I julienned them!
Megan’s recipe called for: 3 cups of sugar, 1 tablespoon whole allspice, 1-1/2 teaspoons salt, 2 cinnamon sticks, 3 cups of vinegar and 1-1/2 cups of water. One-third of the recipe would call for: 1 cup of sugar, 1 teaspoon whole allspice, 1/2 teaspoon salt, about 1-1/3 stick of cinnamon, 1 cup of vinegar and 1/2 cup of water.
So far, so good.
The next step was to pack the beets into the jars, and then cover the beets with the cooking liquid, leaving about 1/2 inch of headspace room at the top of the jar. Once this was done I wiped the rim of the jar clean, placed a sterilized lid on the jar (just keep in a pot of almost boiling water until you are ready for it), and then screwed on a band until just finger tight.
The next step is one other step in the canning process that Megan and I differ: She did not water bath her jars – at least she didn’t say she did. I know a lot of you out there will say this step isn’t necessary when canning pickles (very high acidity), but I am a little compulsive when it comes to this sort of thing, so I did a five minute boiling water bath, just to be on the safe side. Since all of the beets didn’t fit into the three jars, there was enough left over for my hubby and I to sample. MMMmmmmmm good!
And there you have it!!! Three small jars of pickled beets! Whoop, whoop! All three jars lids made that “ping” noise when I pulled them out of the boiling water bath, so I know they all have a good seal!
Thank you Megan for the inspiration and the recipe! My husband and I are truly grateful!
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