Summer is the season for canning and preserving the fruits and vegetable abundantly available in our home gardens, or in markets. I tried my first pickled vegetable, with my favorite vegetable, beets. There are a lots of steps that you most follow for making this a safe procedure protecting the food that you intend to eat in a six month period. Because I`m a newbie in canning and preserving, I read some blogs posts, from bloggers with canning experience and how to pickle vegetables. I recommend that you read this or any other information available on the steps and procedures to canning, and if you will like to do so, please read these blogs posts here, here and here.
Beets ready to can in pickling liquid
This is the recipe I used, is a combination of traditional pickling seasonings and some others that I had at hand.
For two bunch of beets, or 6 really big beets, these are the ingredients you will need for the pickling liquid: Boil all these ingredients together for 10 minutes. Reserve
1/4 C of sea salt
1 1/2 C of sugar
1 1/2 C of white vinegar
2 bay leaves
1 T tarragon
3 garlic cloves
1 T black & pink peppercorns
2 cinnamon sticks
1/2 inch fresh ginger
4 whole cloves
6 C of water
Procedure: Boiling water, or boiling bath
1. Cook the beets in abundant water until soft. Cool, peel and slice.
2. Sterilized the glass containers and the lids in hot water.
3. Fill the jars with the sliced beets, and the pickling seasoning liquid, leaving two inches at the top, cover.
4. Put jars in the
pot *presurre canner, with at least 2 inches of water over the jars, cover.
5. Boil for 10 minutes, remove from stove, and ** leave in the counter for 24 hours.
* I do not own a pressure canner, for this recipe I used a pressure cooker without sealing the lid. This is not recommended for canning meat, fish or poultry. Follow the instructions from the pressure canner manufacturer for safety.
**Because one of the lids from one jar, was not tightly closed, when I remove it from the heat, I decided to put my 3 jars in the cooler, and use them in a 3 week period as recommended, “just to be in the safe side”.
Do you know how to pickled vegetables?, or are a newbie like me?. If you like this post, please leave a comment, it will be really appreciate. Thanks, Fabiola Garcia