Pickled Beets on Thanksgiving is as important as the turkey and dressing. At least it was pretty important to us at our Thanksgiving feast. Grandma Ella’s and Mom wouldn’t open a bottle of Pickled Beets before Thanksgiving if their lives depended upon it.
Just before dinner was served, the fancy relish dishes made their appearance from the cupboard and were filled with stuffed celery, Dill Pickles (another no no before Thanksgiving,) and of course the best Pickled Beets on the planet. I really believe it’s Grandma Ella’s recipe for Pickled Beets is the best on the planet.
Pickling is a fun diversion from all the other canning I do. Pickling adds the spice to the canning and preserving season.
Ella’s Pickled Beets
1 Gallon of cut beets
3 Cups Sugar
5 1/3 C. Cider Vinegar
2 Sticks Of Whole Cinnamon – Crushed Big)
1 1/2 TB. of Allspice Berries (or a small .75 oz. package)
4 1/2 Cups of Beet Juice
1. Cut off the tops of the beets leaving about 1” of stems. Do not cut into the beet.
2. Wash the whole beets well with out piercing the skin. (If you cut into the skin… the beets will bleed while cooking and lose their color.)
3. Cover the whole beets with water and cook until tender. (about 15 depending on size) You should be able to push the beet with your finger and have it be soft yet firm. Save the beet water and set it aside.
4. Slip the skins from the beets and cut them into pieces. (Ella cut them into chunks rather than slices.)
5. Put the cut beets into a clean container and add the measured amount of beet water. (When you put the beet water aside… small sediment settled to the bottom of the pan. Scoop the beet water from the top… it will be clean and perfect.
6. Add the rest of the ingredients and bring to a boiling point. Pour the beets into pint jars with lids and rings. Use your waterbath canner or steam canner and process for for 15 minutes. (You don’t have to process longer because of all the vinegar in the liquid. They won’t spoil… I promise.)
The fragrance in the air, when your canning pickled beets, is heavenly.
Happy Canning and Preserving
Kathy Griffith – Insightful Nana
P.S. Pickled beets from the store just don’t measure up to Grandma Ella’s recipe for Pickled Beets.