pickled beets
This recipe comes from great gram-ma and I plant beets every year in our garden just for this recipes!! Because of nature being either great or good -- the size of beets has a huge range. I have had to either double and even triple this recipe for liquid. And I must admit for some reason I am now after 8 years of this tradition am in a position of it being a "requirement" to ship to other family members across the country!! If I fail to ship Pickled Beets I get phone calls , letters , e-mails and even text of my reason why the beets did not arrive this year!! Enjoy!!
prep time
1 Hr 30 Min
cook time
50 Min
method
---
yield
Ingredients
- 10 pounds fresh beets "aprox. 2" diameter"
- 2 cups sugar
- 2 cups water
- 2 cups white vinegar
- 1 teaspoon clove, ground
- 1 teaspoon allspice, ground
- 1 teaspoon cinnamon, ground
How To Make pickled beets
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Step 1Trim off Beet tops leaving about 1 inch stem and roots to prevent "bleeding". Wash thoroughly -- sort sizes to keep cooking process uniform as possible. {Just get close to size} Set in pot of boiling water and cook until firm but tender.
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Step 2Fill sink or large pot with ice water and set "cooked" beets into ice water to cool and take skins and rest of stems and roots. Cut beets into quarters or size to fit into jars being used.
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Step 3Using same pot that you cooked beets in : Put in all ingredients and bring to boil.
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Step 4Add Beets and simmer for 10 min.
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Step 5Spoon Beets into jars. "DO NOT PACK IN TIGHTLY" Ladle spiced mixture into jars to cover beets .. but to insure leaving 1/2 inch head space. ***STIR MIXTURE FREQUENTLY TO INSURE SPICES MIXED EVENLY.***
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Step 6Cover jars and set in boiling water for 5 minutes more. Set out to cool. {Listen for lids to "pop" to insure a good seal.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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