Pickles and Pickled Beets

Picture of Homemade Dehydrated Pickles and Beets

Pickles and Pickled Beets

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Servings: 2 quarts
Ingredients Method

Ingredients
  

  • 6 Black peppercorns
  • 2 Dehydrated bay leaf
  • 1/2 Dehydrated hot pepper
  • 1 large Dehydrated sliced garlic
  • 1/2 tbsp Pickling salt
  • 1 cup Sugar
  • 2 cups Vinegar
  • 5 cups Water
  • 1 1/2 cups Dehydrated sliced cucumbers
  • 1 1/2 cups Dehydrated sliced beets

Method
 

  1. Pour water, vinegar and sugar in a large pot.
  2. Break up garlic, and hot pepper into the pot, add bay leaves and pepper corns.
  3. Stir and bring to a rolling boil then reduce to a simmer and cook for 5 minutes.
  4. Put the dehydrated cucumbers in one of the quart jars up to about 1/3 full and in the other jar add the beets up to about 1/3 full.
  5. Pour the hot pickle juice into the jars making sure to get some garlic, bay leaf and peppercorns in each jar.
  6. Put the lids on, let cool and then put in the refrigerator overnight.
  7. The next morning you have pickled beets and cucumbers! They will keep in the refrigerator for 2 months.
    Picture of Pickled Dehydrated Beets, Corn, and Cucumbers