Originally Posted September 4, 2012Irene Antle recipe

I love pickled beets, especially the homemade kind – so when I was presented with a truly tasty jar just last week I asked the generous purveyor to share her recipe for this month's “Preserving the Season” and so she has.

To Sydney Cape Breton resident and SABS dear friend Irene Antle a huge thank you!

You're right sweet... and your beets are beyond yummy!

Thanks again!!! sb

I stared preserving beets about 5 years ago when my husband decided to try his hand at vegetable gardening and planted a lot of beets!!!

Here is the way I make my pickled beets. Irene

12 good sized (medium) beets
2 cups sugar
1 cup vinegar
1 cup water
salt to taste

This is the basic recipe... you can double or triple it, depending on how many beets you are preserving.

Mix ingredients in a saucepan and simmer until sugar is completely dissolved.

Sterilize about a dozen mason jars and the lids. Remove from pot and place upside down on paper towels to cool. I use tongs to remove the jars from the pot.

Prepare beets by rinsing off any excess soil; then cook beets until you can easily pierce them with a fork.

Remove from stove and let cold water run over them so they are cool enough to handle. Peal off the skins.

Slice the beets into the jars and then fill with the liquid. Poke a knife or fork around the filled jars to remove any air bubbles.

When cool enough to handle, place lids on jars. Store in a cold room or refrigerator.

Good Luck!

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