Canning Pickled Beets
Hi -- I'm asking about the recipe on page 87 of the Blue Book. I've made this recipe many times over, minus the spices. I am going to be canning up a couple of batches and I am thinking if I have a quart or more that I don't want to can how long they will last in the fridge. Thank you.
Washington County Oregon
Preparing and Canning Pickled Vegetables
- 7 lbs of 2- to 2-1/2-inch diameter beets
- 4 cups vinegar (5 percent)
- 1-1/2 teaspoons canning or pickling salt
- 2 cups sugar
- 2 cups water
- 2 cinnamon sticks
- 12 whole cloves
- 4 to 6 onions (2- to 2-1/2-inch diameter) if desired
Yield: About 8 pints
Procedure: Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes). Caution: Drain and discard liquid. Cool beets. Trim off roots and stems and slip off skins. Slice into 1/4-inch slices. Peel and thinly slice onions. Combine vinegar, salt, sugar, and fresh water. Put spices in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove spice bag. Fill jars with beets and onions, leaving 1/2-inch headspace. Add hot vinegar solution, allowing 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
Variation: Pickled whole baby beets. Follow above directions but use beets that are 1- to 1-1/2 inches in diameter. Pack whole; do not slice. Onions may be omitted.