Real Recipes From Real Home Cooks ®

gorgeous pickled beets

★★★★★ 1
a recipe by
Janet Scott
Wittmann, AZ

I have never liked Pickled Beets until I planted them one season. It was something I thought would be fun to grow! LOL Well, I had to do something with all those fellas, so decided to try my hand at pickling them for gifts. After tasting them I was so sold! Beyond better than the store bought. My husband says the name should be "Selfish Pickled Beets" because he doesn't want to give any of them away! ENJOY!

★★★★★ 1
serves 10 to 12 one pint jars
method Canning/Preserving

Ingredients For gorgeous pickled beets

  • 4 c
    apple cider vinegar (5% acidity)
  • 1 1/2 tsp
    canning or pickling salt
  • 2 c
  • 2 c
  • 2 1/2 gal
    fresh beets (i filled one of those 5 gallons buckets half way)
  • 2 stick
  • 12
    whole cloves
  • 12
    all spice nuts

How To Make gorgeous pickled beets

  • 1
    First wash and break the greens off the stems leaving a couple inches off the ends
  • 2
    cook for about one hr or more until they get tender. Drain and discard the liquid (it would weaken the pickling solution).
  • 3
    Pour beets in sink, rinse off and let cool take the stems and the root then pinch off. Carfully rub off the outer skin, Slice all your beets to desired thickness or cube. I use my handy dandy mandolin slicer for even cuts. Make your brine: (Put in lg non-reactive pot, those speckled ones, LOL)
  • 4
    Combine the vinegar, salt, sugar and fresh water in a large pot. Put the spices in cheese cloth bag and add to vinegar mixture. Bring to a boil.
  • 5
    Add beets to the pot and simmer for 5 minutes. It should be pretty full but make sure you don't add too much that you run out of liquid when filling your jars. If making a lot and you have more beets, just make more brine. Be sure the solution and beets are very hot when adding to your jars. I like leaving the spice bag in there all the way to the end then remove when it gets in the way.
  • 6
    Fill the jars with beets leaving ½-inch head-space. Pack the jars fairly tightly, but be sure to leave ½-inch of space at the TOP of the jar.
  • 7
    Have your canner filled with hot boiling water and using the jar tongs, put the jars on the rack in the canner. Make sure the tops of the jars are covered by at least 1 inch of water. HINT: add a little vinegar to water, it helps prevent the excess white coating of your jars. Water bath for 35 minutes