How to Pickle Beets

By eHow Food & Drink Editor

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Pickled beets add a sweet condiment to the dinner table. Beets are a cool-weather crop and are ready to harvest in early summer or in later fall. Yields about 6 pints.

Instructions

Difficulty: Easy

Things You’ll Need:

Step1
Gather equipment and ingredients.
Step2
Check jars for cracks, chips or nicks.
Step3
Wash and rinse jars. Keep jars in hot water or a warm dishwasher.
Step4
Wash beets. Remove stems to within 2 inches of beet. Leave taproot.
Step5
Place in large pot and cover with boiling water.
Step6
Cook until tender. Remove from stove and let cool.
Step7
Remove stems, roots and skins.
Step8
Combine allspice, cinnamon, salt, sugar, vinegar and water in saucepan. Simmer for 15 minutes.
Step9
Pack beets into hot jars. Leave 1/4-inch head space.
Step10
Remove cinnamon from spice mix. Bring liquid to boil.
Step11
Pour boiling liquid over beets. Leave 1/4-inch head space.
Step12
Wipe tops of jars and threads with clean, damp cloth.
Step13
Place vacuum-seal lids and rings on jars. Tighten.
Step14
Process pints and quarts for 30 minutes in boiling water bath canner.

Tips & Warnings

  • Cut larger beets in half or quarters.

Comments

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on 8/29/2008 how much of vinegar, allspice, etc do you need? You don't say how much of these things you need.

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eHow Article: How to Pickle Beets

eHow Food & Drink Editor

eHow Food & Drink Editor

Category: Food & Drink

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