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Name: Pickled Beets
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 20
Cuisine: American
Ingredients: 5 Pounds Beets Raw with greens and root tails removed; 3 Cups White Vinegar 40 grain; 2 Cups Water Saved from previously boiling beets; 1 Teaspoon Salt; 2 1/2 Cups Sugar

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INGREDIENTS

5 Pounds Beets ; Raw with greens and root tails removed
Brine
3 Cups White Vinegar ; 40 grain
2 Cups Water ; Saved from previously boiling beets
1 Teaspoon Salt
2 1/2 Cups Sugar

INSTRUCTIONS

1. Remove foliage and root tails.

2. Place in pot, add water to 1” above BEETS. Boil for 30 min.

3. Set BEETS aside and save water.

4. In a pot, add VINEGAR to WATER (saved from above), salt, sugar and cooked BEETS. Heat to until mixture become frothy.

5. Using a slotted spoon, remove beets and place in quart size mason jar. Then ladle water from mixture into mason jar to one inch below lid.

6. Place lid and ring and add to water bath for 40 minutes.

7. Remove from hot water bath and alow to cool.

Usually better after having been stored after about 30 days.

NOTES

Remember to mind your food rules to guard against food borne illnesses.

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Nutrition

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Serving Size: 1 Serving (191g)
Recipe Makes: 20 Servings

Calories: 55
Calories from Fat: 2 (4%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 7066.6mg		244 %
Potassium 370.7mg		10 %
Total Carbohydrate 10.9g		3 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 7.7g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 55

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