Beets are one of Nature’s super foods, they lower blood pressure, are high in nutrients, fight infections and are great for detox. Growing them on your garden is a must, and preserving them will let you enjoy the benefits all winter long. Here is our recipe for pickled beets.. Enjoy!
Ruby Red Pickled Beets
- 2 dozen beets
- 1 1/4 cup sugar
- 2 cups white vinegar
- 1 cup beet juice (reserved from cooking)
- 1 tablespoon cinnamon
- 8 whole cloves
- 2 teaspoons salt
- 2 medium size white onions – sliced
- Wash beets then slice off any leaves. In a large pot add the beets and cover with water. Cook on medium high for 1 hour or until the beets are tender. Slide the skins off the beets. You can also cut the skins off too, whatever is easier for you.
- Slice the beets into chips, about 1/4 inch thickness. Place in a bowl. Next, make the liquid for the beets by adding together the sugar, vinegar, cinnamon, cloves (in a tied cheesecloth, or small closed tea strainer), salt and one cup of the beet water. Bring to a boil, stir a few times. Once boiled, remove the cloves and add the beets and sliced onions. Reduce heat to simmer. Let it all soak for a few minutes. Using sterilized jars, fill with beets and hot liquid to 1/2 inch of jar top. Place lid on jar and screw top down tightly. Process the filled jars in boiling water for 30 minutes.
- Place jars on a table or counter and wait for it to seal before moving it. You will know if it’s sealed when you hear the lid pop. Store in a cool place.
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