I have a feeling I might have to start canning… My whole life, I’ve been eating my grandmothers pickled beets. They are just always there for some reason. Her pantry is full. She seems to never run out of them! Maybe its because the family starts to complain when they are NOT there…:-).. Poor grandmother… We are sorry, but its your own fault when you make them so tasty!:-)… My mom makes them too. Maybe to keep up with the demand from my brother and sister, who also comes home and expect there to be jars ready. I wonder if every danish family eat this many pickled beets, or if its just mine…?…
Heres my mom cooking up a batch…
Grandmothers Pickled Beets
Makes about 3 medium jars.
- Around 3 lb (1,5 kg) beets
- 4 cups (950 ml) vinegar
- 1 – 1 1/2 cup (230- 300g) unrefined sugar
- 1 tsp whole cloves
When canning, its best to use real canning equipment. If you dont have that, use a strainer and a pair of tongs to lift the jars in and out of the water. But be very careful not to get burned by the hot water!
Bring out your biggest pot. Wash jars and lids with soapy water and place them in the pot and cover with water. Bring to a simmer to sterilize. Leave jars and lids in water until ready to fill.
Wash the beets and make sure all the dirt is removed. In a large pot, bring the beets to a boil and cook till they are soft. About 45 min – 1 hour.
While the beets are boiling, bring the vinegar to a boil in a medium pot. Add the sugar when the vinegar boils, and taste as you go, of how much sugar you want to add. You might want it more sweet, or you might want it more tart… Its up to you. When sugar is dissolved, turn off the heat.
Peel the beets and cut them into 1/4 inch slices. Carefully take out the jars and lids of the water, fill them with the beets and poor the hot vinegar over the beets till theres 1 inch headspace. Divide the cloves between the glasses and screw on the lids.
Very carefully lower the filled jars back in the pot and bring to a boil. Start timing when water comes to a boil, and process for 10 min at a gentle boil. Then scoop out the jars, wipe off the water and label with name and date.
The pantry with beets and squash.