Pickled or Canned Beets

(from cokerlj’s recipe box)

These are the best canned beets I’ve ever had or made.
Most pickled beets taste like “dirt”…because you peel these before cooking the “dirt” taste is gone!

Source: Linda Vasek

Categories: Canning & Pickling, Czech Family Recipes

Ingredients

  • Beets, as many as you want
  • 2 1/2 cups water (distilled)
  • 1 cup vinegar, 90-100 grain (10% acidity)
  • 1 cup sugar

Directions

  1. Peel beets before cooking.

  2. Place whole in large pan, cover with water and bring to a boil.

  3. Boil for about 5 minutes. Drain, cool.

  4. Slice into pint jars.

  5. Bring 2 1/2 cups water, vinegar and sugar to boil. Pour over beets in jars.

  6. Place on lids and rings.

  7. Place in hot water caner with water boiling. Water should be 1-2 inches above jars. Cover and return to a boil, boil for 20 minutes. Remove and cool for 24 hours before using.

  8. Best when served cold.

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