Grandma Jackie's Pickled Beets6 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 day 1 hr
“This recipe is close to my own grandmothers recipe. I think she would be proud of me as I do not have her original recipe.” - by SUNKATTT
Original recipe yields 5 pints
- Sterilize 5 (1 pint) jars with lids and rings. Keep hot.
- Place beets into a large pot and fill with enough water to cover. Bring to a boil and cook until beets are tender enough to pierce with a fork, but not mushy. Drain and cool, reserving 2 1/2 cups of the water from the beets. When beets are cool enough to handle, peel and trim the ends. Cut into wedges or chunks if desired and pack into hot jars.
- While the beets are cooking, combine the sugar, vinegar, pickling salt, lemon juice and clove oil in a large saucepan or pot. Bring to a boil. Pour the hot brine over the beets in the jars to within 1/4 inch of the top. Wipe the rims with a clean towel and seal with lids and rings. Set at room temperature for 24 hours, then store in the refrigerator. Wait a few days before eating to allow beets to soak up the flavor.
Amount Per Serving (20 total)
- 153 cal
- 0.2 g
- < 1%
- 37.9 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"I have not tried this recipe as yet but wanted to let previous rater to check drugstore pharmacy for clove oil. That is where I get mine, Walmart...." See more"
"I had some beets from our organic farmers market we have on the beach every week. I scaled the recipe to 3 servings because I only bought enought to try a recipe. This recipe reminds me the way my Mom..." See more use to make beets when I was a child. Good and simple way to make beets, but I couldn't convince my kids to eat it."
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