We made pickled beets today from the heirloom variety Detroit Dark Red Beets. We had a good crop and we had eaten all we wanted steamed. Beets are a very nutrient dense food and I certainly want to make use of them. When I pickle them and can them, we can eat pickled
heirloom beets all
winter. Pickling beets is pretty easy.
Start with a gallon of small heirloom
Beets. Leave the roots and 2 inches of stem on them. Cook them in water until they are tender. Dip them in cold water and the skins will slip off. Trim the root and cut off the stems. Slice or quarter them into a large clean pot.
Combine one tablespoon of Whole Allspice and 1 long cinnamon stick with the skinned beets and a quart of vinegar. I used vinegar that we had made from apple juice in 2010. Simmer this vinegar and beet mix for 15 minutes. Add a cup of Honey.
Pack into quarts or pints. Pour the hot syrup over the beets in the jar, leaving 1/4 inch headspace. Seal the jars and process pints and quarts for 10 minuts in a boiling water bath. Makes about 8 pints or 4 quarts.