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Pickled Beets

Pickled Beets 

Recipe Type:  Canning
Servings  4
6    Small beets, cooked, peeled & sliced   
0.5    Onion, sliced   
0.25  cup  Cup sugar  
1  tablespoon  Pickling spice   
3  tablespoon  Sea Salt   

  1. Place the inner pot into the pressure cooker. Press the CHICKEN/MEAT button and add all the ingredients except the beets.
  2. Bring to a boil.
  3. Pack the sliced beets into the jars.
  4. Carefully pour the liquid and onions into the jars 1” from the top.
  5. Using a flexible nonporous spatula gently press between the beets and the jar to release any trapped air bubbles.
  6. Clean the rims with white vinegar and seal.
  7. Place the jars into the clean inner pot and add water until the jars are covered 1/4 of the way.
  8. Secure the lid close the pressure release valve.
  9. Press the CANNING/PRESERVE button.
  10. When the time runs out and the steam has been released, remove the lid and carefully remove the jars using the canning tongs.