Imagine biting into a pickle that instantly transports you back to grandma's kitchen, where tradition and flavor dance together in perfect harmony! These Grandmother Patterson Beet Pickles aren't just a recipe—they're a culinary treasure passed down through generations, promising a burst of sweet, tangy, and nostalgic goodness that will make your taste buds sing with delight. Get ready to learn the art of preserving a piece of family history that's both delicious and heartwarming.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Preserved
Serves: 6 jars
Ingredients
- 4 cups cooked beets, sliced
- 2 cups apple cider vinegar
- 1 cup sugar
- 1 tablespoon salt
- 1 teaspoon allspice
- 1 teaspoon cloves
Instructions
- Begin by preparing the beets. If you haven't already cooked them, place whole beets in a pot of boiling water. Cook for about 30-40 minutes, or until they are tender when pierced with a fork. Once cooked, drain the beets and let them cool. Once cool enough to handle, peel off the skins and slice the beets into thin rounds or wedges, as desired.
- In a large pot, combine the apple cider vinegar, sugar, salt, allspice, and cloves. Stir the mixture well to ensure the sugar and salt dissolve completely.
- Place the pot over medium heat and bring the mixture to a gentle boil. Allow it to boil for about 5 minutes, stirring occasionally. This will help to meld the flavors together and create a flavorful brine for the pickles.
- Once the brine has boiled, add the sliced cooked beets to the pot. Stir gently to coat the beets in the brine. Allow the mixture to return to a simmer and cook for an additional 10-15 minutes. This will help the beets absorb the flavors of the brine.
- While the beets are simmering, prepare your canning jars. Ensure that you have 6 clean, sterilized jars ready for filling. You can sterilize jars by placing them in a boiling water bath for 10 minutes or running them through a hot cycle in the dishwasher.
- After simmering, carefully ladle the beet and brine mixture into the prepared jars, leaving about half an inch of headspace at the top of each jar. Use a clean, damp cloth to wipe the rims of the jars to ensure a proper seal.
- Seal each jar with a lid and screw on the bands until they are fingertip-tight. Be careful not to overtighten, as this can prevent proper sealing.
- Process the jars in a boiling water bath for 15 minutes to ensure they are sealed properly. Make sure the water covers the jars by at least an inch. This step is crucial for preserving the pickles.
- After processing, carefully remove the jars from the water bath and place them on a clean kitchen towel or cooling rack. Allow them to cool completely at room temperature. You should hear a popping sound as the jars seal.
- Once cooled, check the seals by pressing down in the center of each lid. If it pops back, the jar is not sealed properly and should be refrigerated and consumed within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to a year.
- Allow the pickles to sit for at least 1 week before consuming to let the flavors develop. Enjoy your Grandmother Patterson Beet Pickles as a tangy side dish or condiment!
Tips
- Choose fresh, firm beets for the best texture and flavor. Avoid beets with soft spots or blemishes.
- When boiling beets, use gloves to prevent staining your hands with their vibrant color.
- Sterilize your jars thoroughly to ensure food safety and prevent bacterial growth.
- Use a wide-mouth funnel when filling jars to minimize mess and ensure clean jar rims.
- Allow pickles to sit for at least a week before eating to let the flavors fully develop and meld together.
- Store sealed jars in a cool, dark pantry to maximize shelf life and preserve flavor.
- If you're new to canning, invest in proper canning tools like jar tongs and a reliable water bath canner.
- Always use fresh spices for the most robust and aromatic pickle flavor.
Nutrition Facts
Calories: 45kcal
Carbohydrates: 11g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
