Pickled Beets Kerr style

    • 6 to 7 lbs beets, washed with roots and tops cut off
    • 4 cups cider vinegar, 5% acidity
    • 2 cups sugar
    • 2 cups water
    • 1-1/2 tsp pickling salt
    • 2 (2 inch) cinnamon sticks
    • 1/2 tsp whole cloves
    • 1 medium onion, halved and sliced

    Add water to a roaster with a rack and lid, keeping water level just under the rack. Add beets, cover, and bake at 400 degrees until beet skins slip easily, about an hour. Cool beets in cold water just until comfortable to handle, then slip skins and slice beets 1/4 inch thick. Next, tie spices in spice bag or cheese cloth. In 8 quart pan, combine vinegar, sugar, water, pickling salt, and spice bag. Bring to a boil over medium high heat. Add beets and onions. Cook five minutes, then remove spice bag and discard. Immediately fill hot pint jars with beets, leaving 1/2 inch headspace. Carefully run a nonmetallic utensil down inside jars to remove trapped air bubbles. Wipe jars and threads clean. Place hot lids on jars and apply screw bands. Process in boiling water canner for 30 minutes. Yields about 7 pints.



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