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3:35 pm
July 28, 2009
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jane
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| Super Chicken | posts 534 | |
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2 cups sugar 3 1/2 cups vinegar
1 tbs whole allspice 1 1/2 cups water
1 1/2 tsps salt 3 quarts peeled, cooked small beets
2 sticks cinnamon
Wash beets and drain. Leave 2 inches of stems and the tap roots. Cover with boiling water and cook until tender. Combine all ingredients except beets. simmer 15 min. Pack beets into hot ball jars leaving 1/2 inch head space. Cut larger beets in half if necessary. Remove the cinnamon sticks. Bring liquid to boiling. Pour boiling liquid over beets leaving 1/2 inch head space. Adjust caps. Process pints and quarts 30 min in boiling water bath. 6 pints.
Not tried this but sounds good. this was circled as great in my 1974 Ball Blue Book
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4:30 pm
July 29, 2009
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JeannieB
| | Columbia, South Carolina | |
| Superstar | posts 1453 | |
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This is just about the recipie that I use, but I also add a few cloves.
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Don't cry because it's over—smile because it happened!
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10:24 am
July 30, 2009
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monica
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| Mighty Chicken | posts 494 | |
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My budget plan is NOT getting a cart when I go to the store.
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2:44 pm
July 30, 2009
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JeannieB
| | Columbia, South Carolina | |
| Superstar | posts 1453 | |
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Monica, I put whole cloves, allspice and stick cinnamon in a tied-up piece of cheesecloth, after it simmers with the vinegar & sugar, add the beets, but remove before putting in the jar. If you leave them in the pickles, they will have a stronger spice flavor and cloves will discolor the pickles.
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Don't cry because it's over—smile because it happened!
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6:10 pm
July 30, 2009
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monica
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| Mighty Chicken | posts 494 | |
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I saved one of the things from an old coffee pot that holds the filter and let all the pickle juice go though. I use it for anything that I want to strain solids from the liquids. 
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My budget plan is NOT getting a cart when I go to the store.
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12:18 pm
July 31, 2009
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WV_Hills
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My favorite cucumber pickles are bread and butter pickles and I use the same solution to pickle beets. I make up a jug of the solution (usually a vinegar jug), use what I need, then keep the remaining solution chilled for use in the next batch of pickles. I have loose pickling spices in the solution, and when I pour some into a saucepan to heat the liquid and use it, I pour it through a strainer. That way I have a spiced solution, but the actual whole spices go right back in the jug. I never have more than a dozen jars to can at one time so this way I don't have to start from scratch making the solution with each batch I can.
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2:58 pm
July 31, 2009
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JeannieB
| | Columbia, South Carolina | |
| Superstar | posts 1453 | |
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What a great idea! When I make pickles, I never know how many batches I will have, so I usually make up too much juice, which I hate to throw away. Now I will just save it for the next batch.
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Don't cry because it's over—smile because it happened!
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JeannieB–Do you use whole or ground for pickeled beets? I usually just get the premixed pickling spice, but it is more expensive. I am going to make my own this year. I planted extra beets this year–this is Hubby's favorite snack food the suprize him in his lunch bag. Acually, I like the beets, he likes the eggs.
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