I harvested all but the last two beets from my garden the other day and there were enough for a big jar of Spicy Pickled Beets for a birthday present for my sister, Mel (better known as my brother Michael’s better half!).
I think she will like them considering Michael’s response when I posted the picture of the raw beets on Facebook was, “wow, all I am getting her is a new phone.” I hope she gets some and doesn’t have to share too many. Also, I hope they work on the marinade recipe I was told they were brainstorming using the leftover juice.
I have made these for them for a few years. It is a tried and try recipe from the bible of canning – Ball Blue Book Guide to Preserving. I figure they’ve made the “perfect mason jars” for 100 years they may know a thing or two about canning. Seriously, it is a detailed yet easy to understand guide to everything from jam and pickle making to the hows and whys of water-bath versus pressure canning.
I actually never add the onions to the recipe and just reduce the amount of liquid by about half. This time it is also missing the allspice because I am out. Two full jars of freaking cloves but no allspice! Sigh, sorry M&M. I think the sauce still tastes as good.
If you aren’t comfortable with canning, make the recipe up to the canning part and store them in a glass container in the fridge for a few weeks. You could use a plastic container, but don’t blame me if it turns purplish pink.
Happy Birthday, Melanie! I promise I will get them in the mail tomorrow.
Until next time, happy eating.