PICKLED BEETS with Amy

Amy’s Louisiana Kitchen From Union Parish

Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube

PICKLED BEETS

  • 3 tablespoons PICKLING SPICE
  • 2-1/2 cups WHITE VINEGAR
  • 1 cup WATER
  • 1 cup GRANULATED SUGAR
  • 10 cups Prepared BEETS

To prepare beets leave the root and 2 inches (5 cm) of stem intact to prevent bleeding. Scrub thoroughly and sort by size, placing larger beets on the bottom of the saucepan and smallest on top. Add water to cover and bring to a boil. Cook until tender, 20 to 30 minutes. Pour the beets into a colander and run under cool water. Cut off the top and bottom of the beets and slip off the skins. I recommend wearing disposable gloves to keep from staining your hands. Slice the beets into pieces large enough to fit into your jars. The larger ones will need to be quartered to fit.

Prepare canner, jars and lids. (boil for 10 minutes)

Tie PICKLING SPICE in a square of cheesecloth creating a spice bag. In a large saucepan combine VINEGAR, WATER, SUGAR and SPICE BAG. Bring to a gentle boil and cook covered for 15 minutes to allow the spices to infuse the liquids. Discard spice bag. Add sliced beets and return to a boil.

Ladle the beets into the clean jars and place lids on top. Be sure to wipe the rims of the jars clean before topping. Twist finger-tip tight only. Let sit on the counter to cool and seal.





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