Clove Pickled Beets ๐ฅ
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6-8 pint jars
Description:
This recipe for Clove Pickled Beets might ruffle a few feathers among traditional canning enthusiasts, but it’s been passed down through generations in my family, starting from my Great Grandmother all the way down to me. There’s a magic to it that keeps us coming back for more – the combination of earthy beets, tangy vinegar, and fragrant cloves is simply irresistible. And let’s not forget the satisfaction of popping open a jar of these ruby gems months later, the taste of nostalgia flooding back with every bite. It’s a ritual, a tradition, and above all, a labor of love.
Ingredients:
- 1 beet
- 1/2 tsp salt
- 1 cup vinegar
- 2 cups water
- 2 1/2 cups sugar
- 1 clove per jar
Nutritional Information (per serving):
- Calories: 796.6
- Fat: 1g
- Saturated Fat: 0.2g
- Cholesterol: 0mg
- Sodium: 9789.8mg
- Carbohydrates: 195.6g
- Fiber: 9.3g
- Sugar: 185.8g
- Protein: 7.7g
Recipe Category:
Vegetable
Keywords:
Low Protein, Low Cholesterol, Healthy, Free Of…, Weeknight, Canning, < 4 Hours, Easy
Instructions:
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Cook the Beets: Start by cooking the beets in water with salt until they’re fork-tender. This usually takes about an hour, depending on the size of the beets. You want them to be soft but not mushy.
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Prepare the Beets: Once the beets are cooked, peel them and cut them into quarters. The skins should come off easily after they’ve been boiled.
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Prepare the Jars: While the beets are cooking, it’s time to get your jars ready. Wash them thoroughly with hot, soapy water and rinse them well. Then, place them in a large pot of boiling water to sterilize them. Keep them in the hot water until you’re ready to fill them.
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Fill the Jars: Carefully remove the hot jars from the water using tongs or a jar lifter. Place a clove in each jar, then pack the hot beet quarters into the jars, leaving about an inch of headspace at the top.
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Make the Brine: In a saucepan, combine the vinegar, water, and sugar. Bring the mixture to a boil, stirring until the sugar is completely dissolved.
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Pour the Brine: Once the brine is ready, carefully pour it over the beets in the jars, covering them completely. Leave about 1/2 inch of headspace at the top of each jar.
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Seal the Jars: Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips. Then, place the lids on the jars and screw on the bands until they’re just fingertip tight.
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Process the Jars: Once the jars are sealed, it’s time to process them. Place the jars in a large pot of boiling water, making sure they’re completely submerged. Process the jars for 10-15 minutes, depending on your altitude.
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Cool and Store: After processing, carefully remove the jars from the water and place them on a clean, dry towel to cool. As they cool, you should hear the satisfying pop of the lids sealing. Once they’re completely cool, check the seals by pressing down on the center of each lid. If it doesn’t move, it’s sealed properly. Store the jars in a cool, dark place for up to a year.
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Enjoy: These Clove Pickled Beets are delicious straight out of the jar, but they also make a wonderful addition to salads, sandwiches, or cheese platters. However you choose to enjoy them, savor the taste of tradition with every bite!
Note:
Remember, the key to successful canning is cleanliness and attention to detail. Make sure your jars, lids, and utensils are all clean and sterilized before you begin, and be sure to follow proper canning procedures to ensure the safety and longevity of your preserved foods. So gather your ingredients, roll up your sleeves, and get ready to create a batch of Clove Pickled Beets that will delight your taste buds and warm your soul.
