Salad

Beets, homemade pickled is for Salad.

Beets, homemade pickled takes 60 minutes to prepare.

Beets, homemade pickled takes 30 minutes to cook.

Beets, homemade pickled makes 20 servings.

The ingredients for Beets, homemade pickled are:

Beets, pickling salt, sugar, whole cloves, vinegar (I used apple cider vinegar) stock pot, large canning pot, rubber grip to grab jars, magnet to get the hot lids out of the bath, measuring spoons and cups, stirring spoons, rags, and hot pads!

Here is how you make Beets, homemade pickled:

clean, peel and boil beets. Take 4 cups of the beet water and add to a pot containing vinegar, sugar and salt. make sure to have the pot for the jars boiling and be sterilizing the jars and lids around the last 10 minutes of boiling the beets. When the jars are ready, and the beets are tender, cut beets into slices, or wedges, and divide up and put into jars, add cloves, then pour the boiling hot vinegar brine to the jars. Seal and put into hot water pot and boil for an additional 10 minutes. Remove and let cool on counter top. Serving Size:?makes 2-pint sized jars, 10 servings each, 1/2 a cup per serving

The nutritional information for Beets, homemade pickled is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 28.4

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 94.6 mg
• Total Carbs: 7.2 g
• Dietary Fiber: 0.3 g
• Protein: 0.2 g

The dietary needs meet for Beets, homemade pickled is Vegetarian