Sara’s Pickled Beets (Canning)

READY IN: 1hr 5minsYIELD: 6 pints

INGREDIENTS

  • 35 -40smallbeets
  • 2cupswater
  • 2cupsvinegar
  • 34 cupsugar
  • 1 12 tablespoonspickling spices
  • NUTRITION INFO

    Serving Size: 1 (2850) g

    Servings Per Recipe:1

    Calories: 239.4

    Calories from Fat 4 g 2 %

    Total Fat 0.5 g 0 %

    Saturated Fat 0.1 g 0 %

    Cholesterol 0 mg 0 %

    Sodium 228.8 mg 9 %

    Total Carbohydrate54.1 g 18 %

    Dietary Fiber 5.8 g 23 %

    Sugars 48.2 g 192 %

    Protein 4.9 g 9 %

    DIRECTIONS

  • In a large pot, cook beets until they can be pierced with a fork and can be easily peeled (approx. 45 mins.).
  • Peel beets.
  • Cut into 1/4 inch slices.
  • Place in sanitized pint jars.
  • Place beets in clean pint jars.
  • Boil the water, vinegar and sugar.
  • Pour over beets to within 3/4 of an inch of the rim.
  • Wipe rims to remove any spills.
  • Add lids and rings.
  • Process 15 minutes in a hot water canner.
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