Well, we went out the other day and picked our beets -- they didn't grow quite as good as they did in UTAH but good enough. Carter and I went to the farmer's market and got a few more to make it a full batch and canned them! They are literally our family favorite! We can eat a whole bottle on our salads at dinner! Now we just wait 6 weeks for them to fully pickle -- a few have asked for the recipe so here us go! My friend Trish says that beets are like Neil Diamond, either ya love 'em or ya hate 'em! I love 'em both!
Pickled Beets
8 bunches of beets
4 c. apple cider vinegar
4 c. sugar
1 tsp. salt
First, boil the beets w/ skins on til they are
tender. Dump into cold water in sink and peel the skins off.
Cut into bite size pieces and put into jars.
Make the brine by boiling the vinegar, sugar,
and salt. Ladle into jars to the top and place lids
and rings on tightly. Water bathe for 30 min. and place
on shelves. They need to sit for 6 weeks. Then
refrigerate and eat!!!
8 bunches of beets
4 c. apple cider vinegar
4 c. sugar
1 tsp. salt
First, boil the beets w/ skins on til they are
tender. Dump into cold water in sink and peel the skins off.
Cut into bite size pieces and put into jars.
Make the brine by boiling the vinegar, sugar,
and salt. Ladle into jars to the top and place lids
and rings on tightly. Water bathe for 30 min. and place
on shelves. They need to sit for 6 weeks. Then
refrigerate and eat!!!
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