I have a tendency to buy things on sale! Well, these beets were on sale.
What do you do with 20lbs of beets???
Make Pickled Beets of course! 🙂 I had NO IDEA how much sugar was in Pickled Beets, so I found a recipe that took Splenda instead of sugar. I realize some people are against Splenda, but I had my Father-in-Law in mind who has diabetes and loves Splenda.
7 lbs of 2- to 2-½-inch diameter beets
4 to 6 onions (2- to 2-½-inch diameter), if desired
6 cups vinegar
1-½ teaspoons canning or pickling salt
2 cups Splenda®
3 cups water
2 cinnamon sticks
12 whole cloves
Yield: About 8 pints
Make sure to prep your bottles before beginning. If this is your first time canning, it is recommended that you read about the Principles of Home Canning.
Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Cover with boiling water and cook until tender (about 25 to 30 minutes). Caution: Drain and discard liquid.
Cool beets. Trim off roots and stems and slip off skins. Slice into ¼-inch slices. Peel, wash and thinly slice onions.
Combine vinegar, salt, Splenda®, and fresh water in large Dutch oven. Tie cinnamon sticks and cloves in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove spice bag.
With a slotted spoon, fill hot beets and onion slices into clean, hot pint jars, leaving ½-inch headspace. Cover with boiling hot vinegar solution, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
Process in a boiling water canner. Let cool, undisturbed, 12 to 24 hours and check for seals.