WE CAN PICKLE THAT

PicklingSpice DSC_0101For 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

Mason Jars Pickling SpiceBoth Nikki and her Mother encourage everyone to research  appropriate sterilization and canning methods before attempting to pickle anything. We've included a couple links to get you started.

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

Golden PIckled BeetsNikki, thanks for letting me creep on you. Diane, thanks for sharing your recipe.

Happy pickling everyone!