KEN'S PICKLED BEETS
I like my pickled beets a little less sweet than most recipes I have found so I came up with this one. It is a combination of several different pickled beet recipes I have and I like how the beets came out after sitting a month or so. That gave the flavors time to mingle.
Provided by Bonnie Youngs Nephew
Categories Canning
Time 2h
Yield 9-10 pints
Number Of Ingredients 13
Steps:
- Scrub beets, trim root and stems leaving about 1/2 inch. In a large pot of boiling salted water, cook the beets until fork tender (about 25 - 45 minutes depending on the size of the beets). Drain and reserve 2 1/2 cups of the cooking liquid. When beets are cool enough to handle slip off the skins, snip off any root or stems, then slice the beets in about 1/4 inch slices and set aside.
- In a large pot stir together sugar, vinegar, reserved beet juice, salt, dry mustard, bay leaves and dried chili flakes. Heat to boiling sirring often until sugar is dissolved.
- In the bottom of each (9 to 10) sterilized pint sized canning jars place 1 clove, 4 or 5 peppercorns, 1 or 2 cloves of garlic and a small head of fresh dill weed (or a pinch of dried dill).
- Pack beets and raw onion slices alternately into jars to within 3/4 inch of the top. Pour in boiling pickling liquid into jars leaving 1/2 inch head space. Seal with lids and process in a boiling water bath for 30 minutes.
Nutrition Facts : Calories 245.6, Fat 0.7, SaturatedFat 0.1, Sodium 496, Carbohydrate 55.7, Fiber 6.5, Sugar 47.7, Protein 5.4
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