Pickled Beets64 Reviews
- Prep: 30 min
- Cook: 20 min
- Ready In: 50 min
“This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!” - by SHARON HOWARD
Original recipe yields 10 (1 pint) jars
- Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
- Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
- In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Amount Per Serving (60 total)
- 60 cal
- 0.2 g
- < 1%
- 14.1 g
Based on a 2,000 calorie diet
Reviews (64)Rate This Recipe
"Beets were great. I've made them several times. The only change I made was to add some sliced red onion...." See more"
"Needs more spices. I added cinnamon, ground the cloves and added them both to the hot brine. I also added sliced onions to the beets in the jars...." See more"
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