Esther's Canning Pickled Beets
Wash beets and cook in salt water for about 1 1/2 hours or till tender, then peel by putting the beets in cold water. Peel right in the cold water and then rinse.
Cut beets in 1/2's or 1/4's (or if you have small ones you can can them whole)
Cut beets in 1/2's or 1/4's (or if you have small ones you can can them whole)
Brine for Small Batch
2 c. water
1 c. vinegar
1 c. sugar
Brine for Large Batch
8 c. water
4 c. vinegar
4 c. sugar
Pack beets in pint or quart size jars. Pour brine over beets. Put lids and rims on and process in hot water bath for 35 minutes
****Do not tighten your lids real tight, just turn regularly until lid stops, do not tighten any further, you can tighten them more once they are sealed.
Enjoy
Published by Mary Wensing Dvorachek
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