Pickles and Pickled Beets

Picture of Homemade Dehydrated Pickles and Beets

Pickles and Pickled Beets

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Servings 2 quarts

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

Instructions
 

  • Pour water, vinegar and sugar in a large pot.
  • Break up garlic, and hot pepper into the pot, add bay leaves and pepper corns.
  • Stir and bring to a rolling boil then reduce to a simmer and cook for 5 minutes.
  • 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.
  • Pour the hot pickle juice into the jars making sure to get some garlic, bay leaf and peppercorns in each jar.
  • Put the lids on, let cool and then put in the refrigerator overnight.
  • 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