Pickled Beets
Pickled Beets
Recipe Type: Canning
Servings 4
Ingredients
6 Small beets, cooked, peeled & sliced
0.5 Onion, sliced
0.25 cup Cup sugar
1 tablespoon Pickling spice
3 tablespoon Sea Salt
0.5 Onion, sliced
0.25 cup Cup sugar
1 tablespoon Pickling spice
3 tablespoon Sea Salt
Directions
- Place the inner pot into the pressure cooker. Press the CHICKEN/MEAT button and add all the ingredients except the beets.
- Bring to a boil.
- Pack the sliced beets into the jars.
- Carefully pour the liquid and onions into the jars 1” from the top.
- Using a flexible nonporous spatula gently press between the beets and the jar to release any trapped air bubbles.
- Clean the rims with white vinegar and seal.
- Place the jars into the clean inner pot and add water until the jars are covered 1/4 of the way.
- Secure the lid close the pressure release valve.
- Press the CANNING/PRESERVE button.
- When the time runs out and the steam has been released, remove the lid and carefully remove the jars using the canning tongs.
