Name: Pickled Candy Cane Beets
Ingredients: 3 quarts beets (about 24 small or 4 pounds); 2 cups sugar (minus about 2 tablespoons); 2 sticks cinnamon (broken in 3 pieces each); 1 tablespoon whole allspice; 1 heaping teaspoon whole cloves; 1 1/2 teaspoon table salt (or 1 1/2 teaspoon canning salt); 2 1/2 cups white vinegar (or cider vinegar); 1 1/2 cups water

Pickled Candy Cane Beets

Print Recipe

Easy recipe for canning any type of beets – with step-by-step instructions for DIY success.

Yield: 6 pints 1x

Ingredients

Scale

3 quarts beets (about 24 small or 4 pounds)
2 cups sugar (minus about 2 tablespoons)
2 sticks cinnamon (broken in 3 pieces each)
1 tablespoon whole allspice
1 heaping teaspoon whole cloves
1 1/2 teaspoon table salt (or 1 1/2 teaspoon canning salt)
2 1/2 cups white vinegar (or cider vinegar)
1 1/2 cups water

Instructions

Wash beets. Boil beets until just tender. Peel the beets using rubber dishwashing gloves to avoid getting beet-stained hands.
Combine all ingredients except beets in a large saucepan. Bring mixture to a boil; reduce heat. Simmer 15 minutes.
Pack beets into hot jars, leaving 1/2-inch headspace.
Ladle hot liquid over beets, leaving 1/2-inch headspace. Remove air bubbles.
Adjust metal lid and rings. Process pints in a boiling water canner for 30 minutes.

Notes

Recipe adapted from the Ball Blue Book Guide to Preserving which contains detailed instructions on how to can safely.

Find it online: https://teaspoonofspice.com/pickled-candy-cane-beets-the-recipe-redux/