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Well I finished all of my beets yesterday, I was up past midnight. 30 pints of pickled beets all together. Photo is right out of the canner before heading to bed. Yummy!
My brine for beets is:
4 cups vinegar
2 cups water
1 1/2 tsp canning salt
2 cups of sugar
2 sticks of cinnamon
Bring this all to a boil and pour over cooked/skinned beets. This fills about 8 pint jars.
Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.