Monday, June 25, 2012

Just Beet It. .

It was time for beet harvest last weekend!! I'm not good at knowing which ones should stay in the ground a little longer. .and since I had two small helpers. .ALL the beets came out. You'll notice in the pot, that there are some fairly good sized ones that should have come out weeks ago!! 
I looked through my blog, thinking I had posted my recipe before. .I couldn't find it. .and then I wasn't sure which recipe I had used! 
So. .I'm posting the recipe THIS year. .
so I can find it NEXT year!! 
I have only been growing beets for 3 years. .but they are a quick and easy crop. .needing harvested in the early summer before I'm sick of gardening!! It took a couple hours to harvest, boil, peel and can them. .but there was a lot of down time in between to multi-task!! They are sure pretty after they are cooked up!! I had a big soup pot full of them to simmer! 
Usually when I can beets, I just use the soup pot to can a few jars. .this time I pulled out my water bath canner. .which held all 8 jars! Our family doesn't really like beets fixed any other way. .and you can't BEET them with hamburgers as a side dish. . 
Or straight out of the jar!! 
Happy Monday!!

Beet Pickles
Or. .in Kansas. .
we call 'em. .
Pickled Beets!
3 qts (12 cups) sliced beets (see below) (or about 24 small beets)
2 cups sugar
2 sticks cinnamon
1 tbsp whole allspice
1 1/2 tsp salt
3 1/2 cups vinegar
1 1/2 cups water

Wash beets. .leave root and about 1 inch of the green tops intact. place in a pot of water and boil until they are tender. .anywhere from 20 minutes for the smaller ones to 40 minutes for very large, out of control-sized beets, like mine! The skins will then slip right off and you can slice them about 1/4 inch thick. The smallest beets can be left whole. Combine the rest of ingredients in a large pot. Bring mixture to a boil; reduce heat and simmer 15 minutes or so. Pack beets into hot jars, leaving 1/4 inch headspace. Ladle hot brine over beets, leaving 1/4 inch headspace. Adjust 2-piece caps. Process pints and quarts 30 minutes in a boiling water bath canner. 
My crop was nearly a double recipe. .which yielded 4 quarts and 4 pints. 

Let them set for about a week before eating. .We just finished our last jar from last summer this past weekend. They were as yummy as they were back then!


  1. You make them look good but I've never been a beet fan.

  2. Yum! I would to taste your beets. Ha ha!

  3. Oh yummy! I love pickled beets!

  4. You have been a hive of busy bees. I love the color of your new door.~~Dee

  5. Pickled Beets was one of Dad's favorites, and is still one of mine. We also liked those crisp "cinnamon" pickles and the crisp bright-green "lime" pickles.