Pickled Beets

Jean Romero

By
@Jean_Romero

Moms are the greatest, because they are our moms and because of all they taught us as we were growing up, my mom was one of the best cooks there ever was, good old fashion cooking and old family recipes. I only hope my two boys and daughter follow in my foot steps as they get older, and carry on with the family recipes.


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Serves:

many

Prep:

15 Min

Cook:

20 Min

Method:

Canning/Preserving

Ingredients

1 c
sugar
2 c
vinegar
1/2 tsp
cinnamon
1/2 tsp
allspice, ground
2 tsp
horseradish
1/2 tsp
cloves
1/2 tsp
salt
4 c
cooked beets cut in pieces

Directions Step-By-Step

1
place all ingredients in sauce pan except the beets and bring to a boil, then add beets and cook for 15 minutes.
2
take two very clean mason or ball quart jars and fill with cut beets and pour brine over the beets, leave 1/2 inch from the top for expansion.
Place these in a water bath and bring to a boil, lower the heat and cook for 30 minutes,
take out of hot water with canning tongs .
3
In moms recipe she never really says how much cooked beets, so this is just a guess. I have used 4 cups cooked beets and then made double the brine batch to have enough, sorry for this guessing on this one. but enjoy as they are very good.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy, Heirloom