Full disclosure: this recipe is 100% not our own. The reason? Every year, I forget from which source I located the pickled beets recipe because I have never blogged about pickling beets. I go searching online, browsing through other cookbooks....only to just choose something random and different each and every year. So, I'm shamelessly blogging about a recipe I found in a cookbook.
And ... the beets in this cookbook are wonderful! Slightly sweet, tangy, and perfectly pickled, this is my favorite recipe for pickled beets thus far. At this pint, I fully endorse The Complete Book of Small-Batch Preserving. Granted, this is the only recipe from the book that I've seen to fruition, but I bought this gem only a month ago. I love that the cookbook focuses on small batches because, let's be realistic, I live with only one other human: we can only consume so much food.
Anyway, try this pickled beets recipe! We used chioggia beets and golden beets, hence the interesting colors in the jars. We also a little more than doubled this, so we ended up with 4.5 quarts
Easy Spiced Pickled Beets (makes 4 pints)
8-15 pounds of fresh beets
2 cups sugar
2 cups white vinegar
1/3 cup water
16 whole cloves
8 whole allspice berries
2 cinnamon sticks, about 4 inches long
2 tsp pickling salt
1. Trim beets, leaving 1 inch of stem and taproot attached. Put in pot and cover with water. Bring to a boil, and then turn down heat, cover, and simmer for 25 to 45 minutes. Be careful not to overcook them! Cook just until tender.....
Once tender, drain and rinse with cold water. Remove skins and cut beets into desired size pieces. If you have chickens, be sure to save the scraps! They loved them....
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| Chicken treats or compost ingredients? |
2. Combine sugar, vinegar, and water in a large saucepan. Bring to a boil over high heat. Stir occasionally.
3. In sanitized, hot jars, place 4 cloves, 2 allspice berries, and 1/2 cinnamon stick in each jar. Pack beats into jar. Pour hot liquid over beets to within 1/2 inch of rim.
4. Process 30 minutes for 2-cup jars and 35 minutes for 4-cup jars.
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