Pickled Beets

Pickled Beets
  1. 2 ¾ cups distilled white vinegar
  2. 2 cups sugar
  3. 2 cups water
  4. 1 Tablespoon cinnamon
  5. ¾ teaspoon salt
  6. ½ teaspoon ground cloves
  7. 6 lbs. beets, peeled and sliced
  8. 12- ½ pint jars with lids and rings
  1. In a large pot, mix sugar, vinegar, water, cinnamon, salt and cloves. Bring to a boil and stir to dissolve the sugar and salt. Stir in the beets and simmer until tender, about 15-20 minutes.
  2. Pack beets into sterilized jars and pour in enough liquid so that it is ½” from the rim. Using a plastic knife, run it around the inside edge of the jar to loosen up any air bubbles. Wipe off the rim of the jar and fit with lid and ring. Process in a water bath 30 minutes or pressure can.
Adapted from Paul Virant
Adapted from Paul Virant
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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