BEET & ONION PICKLES- WATERBATH CANNING Makes about 5 (16 oz) Pints YOU WILL NEED: 8 cups prepared beets, about 4 lbs 3 cups sliced onions or peeled pearl onions 2-1/2 cups cider vinegar 2 cups granulated sugar 1-1/2 cups water 1 tbsp mustard seed 1 tsp Each: salt, whole allspice and cloves 6 inch cinnamon sticks 5 Ball® Pint (16 oz) Jars DIRECTIONS: COMBINE onions, vinegar, sugar, water, mustard seed, salt, allspice, cloves, cinnamon sticks in a large stainless steel saucepan. BRING to a boil; boil gently 5 minutes. Add beets and return to a full boil. REMOVE from heat. Discard cinnamon sticks. PACK hot beets and liquid into hot jars and close with 2-piece lids. Allow to cool to room temperature, then place in fridge. Allow to sit for 3 weeks to get the best pickled taste. Use within 3 months. SHARE YOUR PHOTOS Do you have a photo of Beet & Onion Pickles- Waterbath Canning you made? Share with others!
Posted on: Thu, 01 Jan 2015 15:07:35 +0000
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