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 This
recipe is from my mother, Dorothy Hagerman. My mother used to make
these every year when fresh beets were in the garden. They are a favorite of
my husband.
Pickled Whole Beets
3 pounds fresh small whole beets (use
similar size beets)*
2 cups apple cider vinegar
2 cup water
2 cups sugar
1 teaspoon whole allspice
1 teaspoon whole cloves
1 tablespoon cinnamon
* Small beets can be
pickled whole. Larger beets can be sliced in 1/4-inch slices or diced.
To cook fresh beets:
Use tender, freshly picked beets - wash, rinse and drain until all traces of
garden soil are removed. Use a small vegetable brush if needed. Cut off
leaves and stems, leaving about 1 inch of the root end. Place beets in large
heavy pan and cover with water. Bring just to a boil; reduce heat to medium,
cover and cook until fork tender, approximately 25 to 30 minutes. Remove
from heat and drain. Let beets cool until you can safely handle them. Once cooled, you can peel them; the skin of a cooked
beet will slip right off. (However, it's wise to use a paper towel or wear
gloves to keep the beet juice from staining your hands.) Then either leave
whole or cut the beets
in slices.
To make pickling brine:
In a large
saucepan over medium-high heat, add apple cider vinegar, water, sugar, whole
allspice, whole cloves, and cinnamon; bring to a boil, stirring until sugar
melts. Reduce heat and let the pickling brine simmer approximately 15 minutes. Remove from heat and strain
spices out of the liquid (optional). NOTE: Some people
like to keep the spices in the liquid.
Canning the beets:
- Have clean
pint-sized sterilized canning jars ready to use. Prepare two-piece lids
and rings according to instructions on lid box.
- Pack peeled and
trimmed trimmed beets into the hot canning jars, leaving 1/2-inch head
space. Carefully pour hot pickling brine into each jar,
covering beets, and allowing 1/4-inch headspace. Run a thin spatula
through jars to remove air bubbles. Wipe jar rims with a damp paper
towel. Add caps and bands. Place filled jars on a rack in a water bath
canner. The tops of the jars should be covered with 1-inch of water.
Process for 30 minutes in boiling water canner. Begin timing as soon as the water begins to
boil.
Store jars in a cool, dark
place and let set for 6-8 weeks before opening. Consume within 8 months.
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