Here’s a simple and delicious pickled beet recipe for water bath canning: 12 jelly jarsIngredients3 cups diced bite-size beats (roughly 5 beets)3 cups diced bite-size red-purple onion (roughly 4 onions)3 cups of apple cider vinegar 3 cups of water1 cup of sugar1 tbsp of salt 1 tsp cinnamon 5 whole cloves 1 tsp a mustard powder1 tsp mustard seedsInstructions:Prepare the beets: Trim the leaves and stems from the beets, skin them and dice into bite-size pieces. note if you are not planning on water

The simplest hack for peeling beets! Just grab a paper towel and gently rub the peels off after they’ve been roasted. To roast the beets 🫜 I scrubbed them and cut off the tops and bottom, then cut them into quarters. Tossed in olive oil, salt and pepper. Wrapped in foil and roasted for 1 hour at 375 degrees F (until fork tender). Once cool to touch you can use a paper towel to remove the peels! Easy peasy! | I Wash... You Dry

This pickled beet recipe is SO good that I already placed an Azure order for another 25lb bag. 🤭 Recipe straight from @barefoot.mimosas ❤️ #pickledbeets #beets #pickling #canningandpreserving #canningtiktok #selfsufficiency #fromscratch #canningfood #canningforbeginners #homesteadlife | My Basic Homestead