Pickled Beets

---------- Recipe via Meal-Master (tm) v8.02

Title: Pickled Beets
Categories: Vegetables, Canning
Yield: 8 pints

7 lb Beets
-(2" to 2-1/2" diameter)
4 c Vinegar (5 percent)
1 1/2 ts Canning or pickling salt
2 c Sugar
2 c Water
2 Cinnamon sticks
12 Whole cloves
4 -to...
6 Onions, if desired.
-(2" to 2-1/2" diameter)

Yield: About 8 pints

Procedure: Trim off beet tops, leaving 1 inch of stem and roots to
prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar
sizes together with boiling water and cook until tender (about 25 to 30
minutes). Caution: Drain and discard liquid. Cool beets. Trim off roots
and stems and slip off skins. Slice into 1/4-inch slices. Peel and
thinly slice onions. Combine vinegar, salt, sugar, and fresh water. Put
spices in cheesecloth bag and add to vinegar mixture. Bring to a boil.
Add beets and onions. Simmer 5 minutes. Remove spice bag. Fill jars with
beets and onions, leaving 1/2-inch headspace. Add hot vinegar solution,
allowing 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Variation: Pickled whole baby beets. Follow above directions but use
beets that are 1- to 1-1/2 inches in diameter. Pack whole; do not slice.
Onions may be omitted.

Table 1. Recommended process time for Pickled Beets in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 - 1,000 ft: 30 min.
1,001 - 3,000 ft: 45 min.
3,001 - 6,000 ft: 40 min.
Above 6,000 ft: 45 min.


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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias

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