(photo credit: Brenda Campbell, 2008)
We had so much fun pickling our beets on Saturday, Aug 30, 2008. Sorry I did not have time to post this on Sunday as promised. (had to work a longer day than usual at my other job and was tired) But, here it is; the recipe I used to pickle my beets along with the pictures of the progressing job that took 6 1/2 hours to complete.
Pickled Beets
(from my late Grandma Greene's cookbook titled 'Freezing and Canning Cookbook'; copyright 1963 by Farm Journal, Inc.)
24 small beets
1 C. cooking liquid (liquid beets were boiled in first)
1 pint vinegar (2 cups)
1 1/4 cup sugar
2 Tbsp salt
6 whole cloves
1 3" stick of cinnamon
Remove beet tops, leaving roots and 1" stems. Cover with boiling water; cook until tender (about 25 minutes). Drain, reserving 1 C. cooking liquid. Remove skins; slice.
Combine cooking liquid, vinegar, sugar and salt. Add spices, tied in a cheesecloth bag. Heat to boiling point.
Add beets. Simmer 5 minutes. Remove spice bag. Continue simmering while quickly packing beets into hot pint jars. Fill to within 1/2" of jar top. Adjust lids. Process in boiling water bath for 30 minutes.
Remove hars from canner and complete seals unless closures are self sealing type. Makes 4 pints.
Note: Sliced beets may be cut in fancy shapes. Save the scraps and chop or grind them and combine with shredded cabbage for salad, Add a little horseradish to the salad dressing.
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