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Beautiful old fashioned pickled beets. For me this has the perfect balance of sugar and vinegar.
Sterilize canning jars and lids according to manufacturer’s directions.
Remove stems from beets and place in a large pot. Cover with water and bring to a boil. Reduce heat and cook until beets are tender, about 20-25 minutes depending on the size. Drain, reserving 1 cup of the beet water. Cool, peel and slice the beets.
Fill each jar with beets, leaving about 1/2 inch head space.
Combine the reserved beet water, sugar, vinegar, pickling salt and cloves. Bring to a rapid boil. Pour the hot brine over the beets in the jars, leaving 1/4 inch head space.
Seal the jars with lids and rings just until hand tight. Process in a hot water bath canner for 10 minutes. Remove the jars from the canner and let sit undisturbed until cool. If any jars fail to seal, refrigerate for immediate use.
Makes about 5 pints.
For the best flavor, allow pickled beets to set for two weeks before eating.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!