Grandma Jackie's Pickled Beets Tasty Recipes

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Grandma Jackie's Pickled Beets

"This recipe is near my own grandmothers recipe. I suppose she might be pleased with me as I do now not have her original recipe."

Ingredients :

20 beets
three cups white sugar
1 quart white vinegar
1 tablespoon pickling salt
1 tablespoon lemon juice
3 drops oil of cloves

Instructions :

Prep : 15M	Cook : 20M	Ready in : P1D

Sterilize 5 (1 pint) jars with lids and rings. Keep hot.
Place beets right into a big pot and fill with sufficient water to cover. Bring to a boil and prepare dinner until beets are tender enough to pierce with a fork, but no longer smooth. Drain and funky, booking 2 1/2 cups of the water from the beets. When beets are cool sufficient to deal with, peel and trim the ends. Cut into wedges or chunks if preferred and p.C. Into warm jars.
While the beets are cooking, integrate the sugar, vinegar, pickling salt, lemon juice and clove oil in a large saucepan or pot. Bring to a boil. Pour the new brine over the beets in the jars to within 1/four inch of the pinnacle. Wipe the edges with a easy towel and seal with lids and rings. Set at room temperature for 24 hours, then shop inside the refrigerator. Wait some days earlier than consuming to allow beets to absorb the flavor.

Notes :

For protection when canning and maintaining ingredients, contact your local extension for hints to your place with a purpose to be particular to your altitude. Click here to examine more about canning and keeping.

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