Dilly Beets!

Pickled Beets with Dill

Makes about 7 pints

Ingredients:

6 pounds beets

Fresh dill weed/flowers

Pickling Syrup: equal parts white vinegar and sugar

(Plan on ½ cup to ¾ cup syrup for each pint jar).

Procedure:

1. Boil the beets until tender. Rinse in cool water. Peel beets (after cooking, the skins should slide right off). Cut beets in half and then into ¼ inch slices.

2. While beets are cooking, make the Pickling Syrup. Bring the Pickling Syrup to a boil before you begin packing the jars.

3. Place a couple of dill sprigs into the clean, hot jars. Pack the peeled and sliced beets in next. Leave ½ inch headspace in each jar. Pour the boiling brine over the beets and allow for ½ inch headspace.

Canning:

Use the hot water bath method. Follow the guidelines for safe canning. Release trapped air. Wipe rims clean with a paper towel. Put on lids and lightly screw on jar bands. Process for 30 minutes. (If your temperature drops below 212 degrees and is between 206.5-210, add five minutes to your processing time). Turn off heat, remove canner lid, and let the jars rest in the water for 5 minutes. Remove jars; allow to cool for 24 hours. Check seals. Label with date. Store in a cool, dark place for up to 1 year.

Refrigerator method:

Allow jars to cool. Put on lids. Store in the refrigerator for up to three weeks.

Any leftover Pickling Syrup can be refrigerated for later use.

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