Pickled Beet Greens & Stems Canning Recipe // Waste not want not. This is a fantastic way to use up left over beet greens & stems without them going to waste. And it is delicious!!
**RECIPE**
Greens & stems from 4 bunches of beets
2 cups water
2 cups apple cider vinegar (5%)
1 tablespoon sugar
salt & garlic (1/2 teaspoon of salt per pint jar & 2 cloves of garlic per pint jar)
1. Wash greens and stems very well - cut stem off - cut greens into 1-2 inch squares/strips - dice/chunk stems but keep separated from greens
2. Blanch greens in boiling water for 15-20 seconds. Strain well.
3. Prepare brine by adding water, vinegar, and sugar in a pot and bring to a simmer.
4. Wash jars & keep warm until filled.
5. Fill jars with salt, garlic, greens and/or stems (I like mine to be separated because of the texture differences)
6. Top the greens and/or stems with the brine liquid leaving a 1/2" headspace. De-bubble, check liquid levels, add more brine if needed.
7. Wipe jar rims, place lids and rings on jars.
8. Process for 10 minutes in a hot water bath
Note: Sugar, salt & garlic are optional but lend great flavor to the overall finished product. You could also add 1/4 teaspoon of red chili flakes to each pint jar for a kick of heat. This recipe would work great for Swiss Chard as well. Do not change the 50/50 vinegar/water ratio.
Hi, I'm Kendra! I have lived most of my life in Texas. I enjoy cooking & preserving food by canning. I love canning so much I started a small canning business in 2011 devoted to jams & pickles. I volunteer as the social media manager for our family cemetery and the family's yearly reunion. I also volunteer for the State Fair of Texas as a judge in the Creative Arts Division for Canned Goods. When I'm not doing any of those things we're camping. We LOVE camping and traveling.
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3 окт 2024
