WE CAN PICKLE THAT
For the record, the title is a Portandia reference (or rip off depending how you look at it). Below is the pickled beet recipe graciously passed down from my good pal Nikki's mother, Diane Johnson. INGREDIENTS 2.5 cups of water 1.5 tsp of whole cloves 1 cinnamon stick (I used 2 because I like cinnamon) 1 tbsp pickling spice 2 cups pickling vinegar 3.5 cups brown sugar 1.5 tsp pickling salt
METHOD - boil beets until tender - peel, cut and pack beets into sterilized jars - combine spices in a cheesecloth and boil for 15 minutes until the liquid turns brown - add sugar, vinegar and salt - boil for another ten minutes - pour the liquid over the beets, add the lids and process the jars in a canner
How to sterilize cans: http://www.wikihow.com/Sterilize-Bottles-and-Jars-for-Canning How to Can: http://www.dummies.com/how-to/content/waterbath-canning-highacid-foods.html
Happy pickling everyone!