Pickled Beets

More likely than not if you have dinner at our house you will have the opportunity to partake of my yummy pickled beets since we serve them at practically every single meal at our house.  I love being able to introduce beets to those out of touch people that have never tried a beet before.  Beets are truly a lost vegetable that is not even recognized by most of our youth.  I had a nice big bunch of them on the kitchen counter the other day and one of our hay help boys came through and said “man, those are the biggest radishes I’ve ever seen!”  When I told him they were beets he looked puzzled.  “Beets?  I’ve never eaten a beet before.”   Too sad.

I sell my way yummy pickled beets at our local farmers' market.  I always put my jars aside first because they sell so fast I don’t want to get caught without some.  I can’t tell you how many times I have heard “my grandmother (or mother) used to make these.”  And they buy several jars.  Comfort food from a time past. Well, you can make them too.  Here's how–Enjoy!

Pickled Beets Recipe

Pull beets.  Twist off greens leaving just a stub of the leaves behind.  Scrub beets with cold water.  Do not peel beets!  The color will run out if you do.  Sort beets by size place largest beets in kettle and cover with cold water.  Bring to a boil.  When water comes to a boil add the medium and small beets to the water.  Cook till tender.  A fork should go in without much resistance. 

Pour off hot water and run cold water over beets.  Let cool.  Beets will now peel very easy.  Cut off top and the skin will pop off in your hand.   Cut beets into the size desired for pickling.  Slices or chunks.  Place beets in washed and sterilized jars.  Use quarts for large families and pints for small families and to give as gifts.  I can’t tell you how many gift jars of pickled beets I have given away.  Hundreds!!!  Always appreciated, homemade, and asked for again.  No one has the time or inclination to can them for themselves but they sure love it when I do it for them. 

Brine (bring to a boil):

• 3 cups apple cider vinegar
• 2 cups water
• 2 cups sugar

To each quart of beets add one tablespoon of my pickling spice mix (or yours if you prefer), half a tablespoon to a pint.

Pour boiling brine juice over beets and spices.  Run a knife down the sides of the jar to remove air bubbles. Put canning flats in a shallow pan of water and bring to a boil.  Wipe off the top of the jar and place the hot canning flat on and then screw the top rim on tight but not too tight. 

Hot water bath 10 minutes for pints, 15 minutes for quarts.

Pickling Spice Mix

Our pickling spice mix includes coriander, dill seed, mustard seed, bay leaves, cinnamon, cayenne pepper, and whole allspice.

One pound is enough to fill almost two quart jars.

We hope you will enjoy our products as much as we enjoy making it!

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