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
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.





