Garden Kitchen



Not so much a recipe but directions for the best ever pickled beets.

What you need:canning jars, vinegar, honey, oranges, pickling spice and of course BEETS!

Sterilize your jars and scub your beets. I don’t like wearing my canning projects so…cut the tops off of your beets but leave 1 inch, leave the root end alone and don’t try to peel the skin just yet. Put our beets in a big pot with enough water to cover them and boil  for about 10 minutes.

Take your oranges, and zest them, you’ll need about 1/2 a teaspoon for a pint jar and 1 teaspoon for a quart. Squeeze the juice from your oranges and set aside. Combine equal parts honey and vinegar. You can use either white or apple cider vinegar but make sure what you use has a 5% acidity level! Less than that and they won’t keep! Measure your OJ and add water so that the juice equals 1 part of your liquid…if you use 2 cups vinegar and 2 cups honey you want 1 cup juice. Put all of that in a pot at least 2 times larger than your liquid, believe me you don’t want it boiling over, and let it come almost to a boil.


Now for the fun part. Remove your beets from the boiling water, and with a pairing knife, cut the tops and the roots off and peel them. The skins should slip off with just a little help.

Now you just need to slice, dice or leave them whole…your choice. Take your sterilized jars and pack your beets into them leaving about a half inch at the top. Add your pickling spice, 1 teaspoon for a pint jar 2 for a quart and the Orange zest.


Bring your brine to a boil and pour over the beets leaving about half an inch head room. Seal your jars with your lids and ring and place in a boiling water bath for ten minutes.


Yes its a lot of work but so worth the effort!


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