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pam’s pickled beets

spinetingler avatar
Recipe by
Pamela Thompson
@spinetingler
Columbus, OH

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.

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prep time 1 Hr 15 Min
cook time 50 Min
method Canning/Preserving

Ingredients For pam’s pickled beets

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

How To Make pam’s pickled beets

  • 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. BRING THE VINEGAR, WATER, AND SUGAR MIXTURE TO A BOIL AND THEN POUR OVER THE BEETS 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!!!
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