Shirley's Canned Pickled Beets

Shirley's Canned Pickled Beets


"We love to grow our own vegetables and red beets are one of our favorites. My mom has been making pickled beets for years. Everybody always looks forward to her beets at family gatherings. Here's her recipe."
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Serving size has been adjusted!
Original recipe yields 48 servings

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  • Prep

  • Cook

  1. Combine all of the ingredients except for beets in a medium size sauce pan and bring to a boil over medium-high heat, stirring occasionally. Once the mixture comes to a boil, turn it off and set it aside while you prepare the beets.
  2. Trim the stems from the beets and wash (leave the skins on).
  3. Cook whole beets in boiling water until tender.
  4. Allow beets to cool until you can handle them.
  5. Peel skin from the beets - the skins should just slide right off.
  6. Cut the beets into chunks or slices - whichever you prefer.
  7. Pack the beets into sterilized canning jars and set aside.
  8. Bring the pickling syrup back to a boil. Pour the syrup through a strainer to remove the pickling spices. Pour the strained syrup over the beets in each jar until the syrup is 1/2 inch from the top of the jar. Seal the jars and process in a boiling bath for 15 minutes. Remove from the water and allow to cool and seal. Makes 16 pints.


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