Dr_Pain You have to add that special ingredient. I am still on the trail to duplicate my great grandmothers pickles and and kraut. She never used a measuring cup, just her hands. It has been an interesting journey, close, but no cigar.

I will never be able to 100% reproduce mine because she grew her own vegs and that was in Northern Quebec which is completely different than South Louisiana (soil, himidity, temp, water etc…)

Pickle Beets: this recipe has been used by my family for years First clean beets and cover with water boil untill almost tender then peel with a fork then cut them and put them in kettle with 3 cups of the water they were boild in with 1 1/2 cupsvinegar ,1 1/2 cups sugar,1tsp salt,1tsp pickling spice,1/2 tsp mustard seed,1/2 tsp celery seed combine this and bring to a boil fill jars and hot water bath for 30 min. this is for 6 pints

Thanks for the recipe. My method is somewhat similar but still looking for “that taste”, the ones that my grand-mother use to make

4 to 5 lbs Beets
Trim stems and roots down to 1 inch and put beets in pot cover by an inch to boil. Heat for maybe 15 minutes till somewhat fork tender.

In another pot stir in the following bring to a boil and simmer
1-1/2 cup white sugar
1 Tbsp pickling salt
3 cups white vinegar
1/8 cup whole cloves
1/2 tsp cinnamon
1 tsp allspice
3 cups beet water (from cooking)

Remove beets from water and trim, peel and slice top to bottom.

Fill jars with beets and use a a filter or small screen to fill jars with the brine.
Hot water bath for 10 min, turn off fire and let stand for 3 minutes then remove and let cool.
After 24 hours remove bands and wipe clean and store.

Yielded 6 pints
I’m going to let them set 2 weeks before I open the first jar to see how they turn out. I’ve never made them before

then you started out similar to canning whole tomatoes as you blanch and peal then process

Do you have any other thoughts as to how to do them for long term storage Craig?