Mum's Beet Pickles

Sue Fitzpatrick


Mum's pickles and relishes, fruits and jams were the best! She left me all these great recipes, but didn't write down any methods. I guess that's why we have the internet eh?

Mum always stored things in the coolest spots in the house - cupboards in the basement. Some things have to sit longer before eating them, but I'm sure we were eating things shortly after Mum made them. I'm not a canner, but I think I might try some jams and beet pickles just to see if I can can lol. Wash lots of jars!

Mum spoiled me for beet pickles. I have never found any, made or bought that come close.

pinch tips: How to Use a Meat Thermometer





4 qt
1 Tbsp
pickling salt
2 c
2 c
white vinegar
2 c
2 Tbsp
pickling spice, in a bag

Directions Step-By-Step

Clean and boil whole beets until tender
Add a tbsp of pickling salt while cooking.
Peel and cut or slice and put in sterilized jars.
In a pot, add sugar, vinegar, water and pickling spices. Boil for 5 minutes and pour over beets in sterilized jars and seal. Store in a cool, dark place. We were eating them in 3 - 4 weeks and right up til the next canning season.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Canadian
Dietary Needs: Vegetarian
Hashtags: #canning, #pickles, #beets