One of our favorite things to can/pickle are beets. Here is the recipe with no specific quantities besides the brine ratio.
4 cups to 1 cup Vinegar to water ratio and about 1/4 cup of sugar added to that.
We use a combination of Spanish onion, cinnamon, clove, ginger root, and rosemary to flavor.
The cinnamon and clove can be cooked into the brine, but we also put a little in the bottom of each jar with the onion, ginger root and rosemary to bump up the flavor.
Boil the beets so they are not quite cooked the whole way through.
Let them cool so they can be peeled by hand. An ice bath is helpful.
Cut the chunks in to manageable sizes. We like them to fit on a cracker like a triscuit with the thickness of about 1cm.
Put these beets into your jars, making sure to leave enough head space so the can seals properly.
Once your brine reaches a boil, stir well, then pour into the jars.
Use your favorite canning method, but we have done a simple water bath for about 20 minutes.
Beware canning can have some risks associated with it. Please be safe and only use a pressure cooking or water bath method that you feel is safe for long term storage and consumption. We are not liable for any negligence that may lead to harm.
