Candied Beets

Name: Candied Beets
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 2.5 litres (10 cups)
Ingredients: 5 lbs (2.27 kg) whole beets; 2 tablespoons (30 ml) gelatin; 1/2 cup (125 ml) water; 2 cups (500 ml) white vinegar; 2 cups (500 ml) sugar; 2 teaspoons (10 ml) salt

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Preparation 40 min
Cooking 1 h 30 min
Makes 2.5 litres (10 cups)

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

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Ingredients

- 5 lbs (2.27 kg) whole beets
- 2 tablespoons (30 ml) gelatin
- 1/2 cup (125 ml) water
- 2 cups (500 ml) white vinegar
- 2 cups (500 ml) sugar
- 2 teaspoons (10 ml) salt

Preparation

- In a large pot of water, cook the beets for about 1 hour or until tender. Cool under cold running water and drain. Peel and finely grate the beets. You will need 1.75 litres (7 cups) of grated beets.
- In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.
- In the same saucepan, bring the vinegar, sugar, and salt to a boil. Simmer over low heat for about 10 minutes. Add the beets and bring to a boil, stirring frequently. Add the gelatin and cook for 1 minute, stirring until dissolved. Spoon into jars. The candied beets will keep for about 3 weeks in the refrigerator or can be frozen or offered as a gift.

Candied Beets

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