PAM’S PICKLED BEETS

Pamela Thompson

By
@spinetingler

Beets are such a power food - very nutritious for us. I got this recipe from my Mother-In-Law and have made it for many years. Even if you don't like beets, I challenge you to try them this way. It really gives them a great flavor. You can slice them or dice and put on your salads.


Featured Pinch Tips Video

Rating:

Prep:

1 Hr 15 Min

Cook:

50 Min

Method:

Canning/Preserving

Ingredients

Any Amount
red beets
1 c
water
1 c
white vinegar
1 c
sugar (can use less)

Directions Step-By-Step

1
CUT THE BEET GREEN TOPS FROM THEM – LEAVING ABOUT 2 INCHES OF THE STEMS. RINSE OFF THE DIRT AND PLACE THEM INTO A COOKING POT. BRING TO A FULL BOIL. IF THE BEETS ARE SMALLER IN SIZE, ONLY BOIL 20-30 MINUTES. IF THEY ARE LARGER IN SIZE, BOIL FOR ABOUT 40-50 MINUTES.
2
PREPARE THE JARS OR CONTAINERS THAT YOU ARE USING FOR THE PICKLING. WASH WELL AND GET READY FOR PLACEMENT OF THE BEETS AND PICKLING BATH.
3
AFTER BEETS ARE FULLY COOKED, REMOVE THEM FROM THE POT IMMEDIATELY AND PLACE IN SINK TO REMOVE THE SKINS AND TOPS FROM THE BEETS. THEY COME OFF EASILY UNDER COOL RUNNING WATER. (DON’T ALLOW THEM TO SIT IN WATER BUT SET ASIDE TO DRAIN WELL. NEXT, SLICE THEM OR QUARTER THEM AND PLACE IN THE JARS. POUR THE VINEGAR, WATER, AND SUGAR MIXTURE OVER THEM IN EACH JAR.
4
TO PICKLE WELL, I LEAVE THEM FOR AT LEAST 2 WEEKS BEFORE USING. I STORE IN A CELLAR OR COOL PLACE. ENJOY!!!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #salads, #vegetables, #beets