Pickled Beets

I do not believe that I have ever had pickled beats before.  Nor am I in a great hurry to try them, but I love to can...so when a friend at work had extra beats in her garden, I decided to pickled them for the fair. I went on an internet search for a recipe and asked friends for any tips that had on pickling beats.  I took what I found on the internet and developed a recipe of my own.  I will be entering it in the Carver County Fair which starts on Wednesday, so we will see what the judges think.

Brine:
2 1/2 Cups Cider Vinegar
2 1/2 Cups Water
1 1/2 Cups Sugar
1/2 Cup Brown Sugar
Bring brine to a boil in a large pot

Beats in icy water

Cut off tops of beats, leaving 1 inch above actual beat.  Do not cut off root.  Wash beats.  Boil beats in large pot for about an hour.  Immediately put in icy, icy water.  The skins will literally fall of the beet.  Use a knife to cut off stem and root.

Slice beets.  Note:  The beet juice is very messy and will stain your clothes, so do not wear any clothing that you do not want stained red.

Put 1 TBLS Pickling Spice in each pint jar.  Pack beats with sliced beats.  Pour brine over beats.  Put lids and rings on jars. Process in hot water canner for 30 minutes.  Remove from hot water bath and let cool completely.

Pickled Beans - 3rd Place 2010 Carver County Fair

Use Pickling Brine recipes posted August 2010.  Pickling Brine

Wash Beans, cut off ends

Wash beans and cut off ends.  Cut beans in uniform size so that they will fit in jar.  Leaving 1/2 inch for headspace.  Pack into warm jars.  Pour brine over beans.  Can add hot peppers, garlic and/or onions.  Process for 5 minutes (pints) or 7 minutes (quarts) in hot water bath.

Cut beans the exact size to fit in jar.
Leaving enough room for 1/2 inch
headspace.

Pickling Brine

I think that the brine is what makes the pickles.  I use this brine recipe to pickle a lot of different foods:  pickles, pickled beans, pickled peppers, pickled asparagus.

9 Cups Water
9 Cups Vinegar
3/4 Cup Canning Salt

In stock pot, mix the water, vinegar and salt.  Bring to boil.  Put sterilized lids and rings in hot water.  Sterilize jars.  Pack in vegetables (cukes, beans, peppers, asparagus, etc).  Add 1 section of dill.  If wanted you can add garlic, jalapenos and/or onions (cut up).  Sprinkle 1/8 tsp alum over veggies in jar.  Pour brine over veggies using a funnel. Put lids and rings on jars.  Tighten rings and then loosen lids 1/8 turn back.  Process in hot water canner for 5-7 minutes for pints and 7-9 minutes for quarts.  Remove from hot water bath and let cool.  Do not touch or move jars until completely cooled.
After jars have cooled, check to make sure they sealed by pressing tops of lids.  If the lid does not bounce back, it is sealed.  If it does not seal, put in refrigerator and store.
Note:  You can store the extra brine in the frig for later use.  Use within 1 or 2 weeks.