My Mom was an industrious homemaker, she grew a large organic garden every year and then lovingly preserved the fresh picked produce. Here’s Mom’s pickled beet recipe, I found it written on a tattered, yellowed scrap of paper, tucked away safely in my recipe box. I’ve expanded on the details as the recipe only had the pickling solution.
10 1bs beets, cooked
7 quart or 14 pint canning jars with lids and rings
Canner with rack, or large pressure canner
Pickling solution, recipe below.
First, cook and peel beets. If you don’t know how read: How to cook beets. While the beets are cooking, wash and sterilize your canning jars and lids. Fill jars up to one half inch from the top with prepared beets, small ones can be left whole, large beets should be sliced. Prepare pickling solution. Continue reading Moms Pickled Beets Recipe →
These sweet and sour refrigerator pickles are nice and crisp because the vegetables aren’t cooked. This recipe is very easy and great for anyone who is new to home canning. Making a batch or two is a good way to use up some of your extra garden produce, if you don’t have your own garden pick up some fresh produce at your local farm market. Your delicious homemade pickles would also make a welcome gift for someone special.
Ingredients for pickles:
4-6 cucumbers, thinly sliced
2 medium onions, thinly sliced
1 medium green or red bell pepper, thinly sliced
1/4 cup pickling or kosher salt
4-5 glass pint jars and lids
Directions: Wash vegetables with Watkins Fresh Wash and slice. Place prepared vegetables in a large nonmetal bowl, add pickling salt, mix well and let stand for 2 hours. Prepare syrup while cucumbers, onions and pepper are sitting in the brine. Drain vegetables well and pack loosely into sterilized glass jars. Read how to sterilize canning jars, if you are new to home canning or need a refresher. Pour the following syrup over top making sure to cover vegetables.
Ingredients for syrup:
2 cups sugar
2 cups white vinegar
1 Tbsp. Watkins Pickling Spices
1-1/2 tsp. Watkins Celery Seed
1-1/2 tsp. Watkins Garlic Flakes, optional
Directions: Combine syrup ingredients, let stand for 2 hours or until sugar dissolves. Keep refrigerated. Turn the jars occasionally to mix spices. Your pickles will be ready to eat in 3 days, flavor improves after a week. Makes 4 pints. Keeps well for 6 – 9 months but I’m sure they won’t last that long!
Watkins Pickling Spices is a traditional mixture of whole and broken spices, herbs and seeds, it’s a pantry basic used for pickles, corned beef brisket, seafood, marinades and other dishes. This seasonal spice is generally available from March to October. You can order it and your other spices in the Watkins US catalog or the Canadian catalog.