15th Jun 2008

Oops! The Beet Pickle Recipe

I should have included this in yesterday’s post, shouldn’t have I?

I got this recipe from the Spouse’s grandmother way back, even before the Spawn was born. Every year, I’d do up at least one batch (sometimes I did several batches as they were consumed) and, for as long as we lived in Metchosin, I entered a jar of them in the Luxton Fall Fair. I’m happy to say that these beet pickles won first prize at said fair for four years running.

The yield of the original recipe is 4 pints; I have doubled, trebled, and even quintupled it (yes, I had to look that word up!).

4 quarts of small beets
3 cups vinegar
2-1/2 cups sugar
2 cups water
2 tsp. pickling spice
1 stick cinnamon
1/2 tsp. whole cloves
1 tsp. pickling salt

Cook beets until tender; drain and plunge into cold water. Slip off skins and trim if necessary.

Heat vinegar, water, sugar, spices, and salt to boiling. If spice bag is not used, strain out the spices. Add beets to pickling solution and bring to boiling. Pack into clean, sterilized jars, cover with solution, and seal immediately.

That’s the original recipe. I think it wise to add a ten minute spin in a hot water bath (85C) to the recipe. And, it should go without saying to follow all food safety procedures when making any home canning products.

2 Responses to “Oops! The Beet Pickle Recipe”

  1. Jo Sawyer Says:

    Tried this recipe and it was great! Thanks

  2. jen Says:

    I’m so glad you enjoyed it! Thanks for letting me know… :-)