Canned beet recipes - CANNED PICKLED BEETS RECIPES
If you were longing for a power-pack of nutrition dose that also comes up spectacular taste, this canned beet recipe is perfect for you! Explore the ultimate taste and wholesome goodness that is underneath a crimson shade blanket!
Ingredients
- • Small beets 40 – 48 - 4-5 lbs
- 2 tbsp • Pickling salt
- 1 1/2 cup • White sugar
- 3 cups • White vinegar
- 2 tbsp • Mixed pickling spice tied in cheesecloth bag
- 1 cup • Water
Instructions
- Wash the beets properly and discard the upper skin by peeling, only keep a 1/2 inch space on the top of the beet. Cook the beets in a large boiling pot of water until they become soft. Put aside.
- Dip the canned beet slices in the ice water-filled large bowl; if you do this, the remaining skin will come off effortlessly.
- Chop up the tops and roots completely. Slice them to your desired size; if you prefer chunks, you can also create them out of slices.
- For pickling, blend the vinegar, sugar, water, salt, and spices in nonreactive cookware and bring mixture to a light boil; turn down the heat flame and keep simmering it for 9 to 10 minutes.
- Get the pickling liquid and keep the beet pieces in it, come back to boil. Remove the spice bag. Take pint jars that are hot sterilized and immerse the beets and pickling liquid gently, save the headspace ½ inches.
- To discard air bubbles, use a non-metal utensil. If you want to adjust the taste, add extra pickling liquid, and balance proper headspace.
- Wipe up the jar rims using a clean damp cloth; if you try to skip away from this process, your jar will get sealed in the wrong way!
- Afterward, bath, seal, and process the jar in the boiling water for 35 minutes.
- If altitude is higher than 3000ft, add 5 minutes to process.
Notes
Always make sure to wash the beets thoroughly and peel away the upper skin properly, keep a note of cooking the beets wholly until they get quite tender and soft.
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