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Beet Pickles

Source of Recipe

From "Ball Canning Back to Basics"


Recipe Introduction

"Here's another favorite pickle that makes a great addition to salads."

List of Ingredients

◦ 24 small beets (about 8 pounds)
◦ 2 cinnamon sticks
◦ 1 tablespoon whole allspice
◦ 2 cups sugar
◦ 1 � teaspoons Ball Salt for Pickling & Preserving
◦ 3 � cups white vinegar (5% acidity)
◦ 1 � cups water
◦ Ball Pickle Crisp Granules (optional)


Recipe

Rinse the beets under cold running water; drain. Trim the stems and tap roots to 2 inches in length. Boil trimmed, unpeeled beets in water to cover until they give slightly when pierced with a fork. Drain the beets and cool until easy to handle. Peel and chop the beets. Measure 3 quarts chopped beets. Tie the spices in a spice bag or cheesecloth.

Combine the spice bag, sugar, salt, vinegar, and water in a large stainless-steel or enameled saucepan. Bring the mixture to a boil, stirring until the sugar and salt dissolve. Reduce heat to a simmer; simmer 15 minutes. Remove and discard the spice bag.

Pack the beets into a hot jar, leaving �-inch headspace. Ladle the hot liquid over the beets, leaving �-inch headspace. Add ⅛ teaspoon Ball Pickle Crisp Granules to the jar, if desired. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.

Process the jars 30 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.

Makes about 6 (1-pint) jars or 3 (1-quart) jars





❧ Change It Up:
If you prefer this to be more savory, substitute 3 tablespoons mixed pickling spice or 2 tablespoons caraway seeds and 2 whole black peppercorns for the cinnamon sticks and whole allspice.