Pickled Beets

Pickled Beets

88
SHARON HOWARD 0

"This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!"
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 60 cals
Serving size has been adjusted!

Original recipe yields 60 servings

Adjust

Nutrition

  • Calories:
  • 60 kcal
  • 3%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
  2. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
  3. In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Reviews

88
  1. 107 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Beets were great. I've made them several times. The only change I made was to add some sliced red onion.

Most helpful critical review

There is way too much cloves in this recipe. You can hardly taste the beet, and it made my tongue numb.

Beets were great. I've made them several times. The only change I made was to add some sliced red onion.

Needs more spices. I added cinnamon, ground the cloves and added them both to the hot brine. I also added sliced onions to the beets in the jars.

We made this recipe and it turned out great. Very easy recipe to follow. The beets are delicious. Thanks!

There is way too much cloves in this recipe. You can hardly taste the beet, and it made my tongue numb.

This recipe is just fine - no cinnamon or other spices - they are not spiced pickled beets, just pickled beets. Some people like to add onion, but not me or Juanita ever add onion.

i was looking for a recipe that would compare to my grandmother's beets and this one comes close. very, very good!

This recipe is super easy and the beets taste great! I added cinnamon to the mixture, and I'm glad I did.

This was a great recipe for a "pickling" beginner. Great taste.

This is an excellent recipe - However....1. the recipe doesn't specify jar size. This is important because the larger the jar, the longer the required processing. 2. The recipe says to cook th...