Large-Quantity Pickled Beets

Name: Large-Quantity Pickled Beets
Yield: Approximately 8 pints of pickles
Ingredients: 3 cups cider vinegar; 3 cups beet juice (from the cans); 8 15.25-oz. cans tiny whole or sliced beets; 1 teaspoon whole allspice; 2 teaspoons cracked dried ginger; 2 large cinnamon sticks, broken; 1 cup white sugar; 2 to 3 onions

Preparation info

Approximately
8 pints
of pickles

Difficulty
Easy

Appears in

Home Canning and Preserving

By Janet Cooper

Published 2014

About

Ingredients

8 15.25-oz. cans tiny whole or sliced beets
3 cups beet juice (from the cans)

Preserve
Gluten-free
Vegan

Method

Drain the beet juice from the cans and make a syrup with the juice, vinegar, sugar, allspice, cinnamon sticks, and whole cloves.
Cook the syrup at a slow boil for 20 minutes, uncovered.
Add the beets. Peel the onions, cut in half lengthwise, slice crosswise, and add to the mixture.
Return to a boil and simmer, uncovered, for 10 minutes.