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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pickled Beets - Low Sugar Recipe

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This recipe for Pickled Beets - Low Sugar is from The Dolores & Chuck Schultz Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 medium size fresh beets or about 24 small beets (approximately)
2 1/2 cups white vinegar
4 teaspoon sugar
boiled filtered water

4 pint jars (or 4 - 500 ml jars)
Directions:
Directions:
Scrub beets clean, leaving skin on. Place whole beets in large pot of water and bring to a boil. Boil for approximately 45 minutes to 1 hour, or until tender enough that you can insert fork, but not too soft. Avoid over cooking.

Drain the hot water and run cold water to fill pot. This will make the skin on the beets peel off very easily. Gently peel skin from each beet, cutting off root tip and place in a clean bowl.

Bring a pot of filtered water to boil.

Add 1 teaspoon sugar to each jar.

Fill jar with sliced beets. Pour boiled water into jar to fill jar half way. Then pour white vinegar into jar to completely fill the jar, ensuring the beets are fully submerged. Tighten lid onto jar and turn jar upside down a few times, then leave on counter to cool.

If storing at room temperature -- ensure the seal on the jar is intact to avoid spoilage or store in refrigerator. If seal is broken -- store in refrigerator.

Beets will take about 10 to 14 days to become fully pickled.
Number Of Servings:
Number Of Servings:
4 pint jars
Personal Notes:
Personal Notes:
new recipe -- haven't tried yet.

 

 

 

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