Grandpa's Pickled Beets
Great recipe for canning!
- 4 cups sugar
- 2 cups water
- 2 cups vinegar
- Fresh beets, washed well, peeled and cut into slices/cubes
- Fresh dill weed, cleaned well.
- 1 tbsp canning spice for each jar
Level of difficulty Average
Cost Average budget
Cook beets until tender. Place a sprig of dill and 1 tbsp canning spice at the bottom of each pint jar, then fill the jar up with beets.
Boil sugar, water and vinegar (be careful, the steam coming off the brine can be very strong, try not to inhale it). Pour brine over beats to within 1/2" of rim. If you don't have enough brine for all your jars, simply make a second batch.
Wipe rim of jars with clean paper towels to ensure they are completely dry and clean. Top the jars with new canning lids and close them well (note that Canada Health advises against using wax sealing on your canning jars as this can breed bacteria and cause Botulism).
Place in boiling water canner and boil for 10-20 mins (it is recommended you double check the recommended canning time for your elevation).
Check your jars after 24 hours; if any haven't sealed (lid popped down) they can be refrigerated and used right away, or re-processed.
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