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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