Michigan State University Extension
Preserving Food Safely - 01600047
GUIDE 6:11 PICKLED BEETS
7 lbs if 2- to 2-1/2 inch diameter beets 4 cups vinegar (5%) 1-1/2 teaspoons canning or pickling salt 2 cups sugar 2 cups water 2 cinnamon sticks 12 whole cloves 4 to 6 onions (2- to 2-1/2 inch diameter), if desired
YIELD: About 8 pints
PROCEDURE: Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes). CAUTION: Drain and discard liquid. Cool beets. Trim off roots and stems and slip off skins. Slice into 1/4- inch slices. Peel and thinly slice onions. Combine vinegar, salt, sugar, and fresh water. Put spices in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove spice bag. Fill jars with beets and onions, leaving 1/2- inch headspace. Add hot vinegar solution, allowing 1/2- inch headspace. Adjust lids and process.
Recommended process time for PICKLED BEETS in a boiling- water canner Process Time at Altitudes of
Style Jar 0- 1,001- 3,001- Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints 30 min 35 40 45 or Quarts
Variation: Pickled whole baby beets. Follow above directions but use beets that are 1- to 1-1/2 inches in diameter. Pack whole; do not slice. Onions may be omitted.