Picked and Pickled Beets



Well I picked the beets and some onions today. Our heat has been hard on them and a smaller yield than I expected but I still got about 5 pounds without tops. I saved the better of the tops for a friend of mine. Here is a picture of the beets in the water about to be cooked on the stove. Here is also a picture of the greens in a large freezer bag with all the air pushed out.

I’m following a recipe from the Kerr Cookbook.

6-7 pounds (2 – 2 1/2 inch) beets with tops.
4 cups cider vinegar
2 cups sugar
2 cups water
1 1/2 teaspoon pickling salt
2 cinnamon sticks
1/2 teaspoon whole cloves
1 medium onion

Wash beets. Trim tops leaving 3 inches of tops and roots. Place beets in a 8-10 quart saucepan and cover with water. Cover and cook beets over medium-high heat until skins slip off easily, about 20-25 minutes. Drain and discard water. Trim tops and roots. Slip off skins. Slice beets 1/4 inch thick. Tie spices in a spice bag or cheese cloth. In a 4-6 quart saucepan combine vinegar, sugar, water, pickling salt, and spice bag. Bring to a boil over medium high heat. Add beats and onions. Cook 5 minutes. Remove spices. Immediately fill hot pint jars with beets, leaving 1/2 inch headspace. Pour hot vinegar mixture into jars leaving 1/2 headspace. Carefully run a non metallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 30 minutes.

Okay it’s 9:22 at night and I’m still peeling the “skins will easily slide off” beets. I am so exhausted and the 1.50 for a jar of pickled beets at Walmart sounds pretty cheap right now. Maybe I didn’t cook long enough but I cooked at least 25 minutes!

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