Recipe Pickled Herb Beets Amish Canning Recipes

Wash but do not peel the beets. Place in a large (5-6 quart) kettle. Add the water and bring to a boil. Cook on medium heat until the beets are tender. Remove and let cool enough to handle. Peel and slice to desired thickness. Fill sterilized jars with the sliced beets, filling to 1" of the neck. Put the sugar, vinegar, beet broth, water, salt, pepper, and chopped herbs in a 2-quart saucepan. Stir until the sugar is dissolved, then bring toa boil. Boil the syrup for 2 minutes. Ladle syrup over the beets, filling the jars to the neck, and seal. Do not move to storage area until completely cooled--at least 12 hours.

Makes 6 pints or 3 quarts

5 pounds fresh beets
6 cups water
1 c. sugar
1 c. cider vinegar
2 c. beet broth
1 c. water
3 t. salt
1 t. black pepper
2 T. chopped herbs (thyme, dill, oregano, etc.)

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