Pickled Beets

"I use beets from the garden and these are much better than the pickled beets you buy in cans."
 
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Ready In:
1hr 25mins
Ingredients:
7
Yields:
6 pints
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ingredients

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directions

  • To cook fresh beets, cut tops off, leaving 2" of stems and the tap roots. Wash and cover with water. Boil till tender.
  • Drain and cool. Slip skins off. Set aside.
  • Combine remaining ingredients and simmer 15 minute.
  • Pack beets into jars; pour hot syrup over beets, leaving 1/2" headspace. Screw on lids. Process 25 minute in hot water bath or steam canner.

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Reviews

  1. I made these yesterday and ate them all today (in one sitting). They are truly fantastic. I didn't have any allspice on hand so I substituted cardamon. I'm going to make these again tomorrow. Thank you for sharing this recipe!
     
  2. I used whole cloves instead of allspice but the rest was the same. I love them!
     
  3. I made these today and man are they easy and delicious too. Thanks for sharing this recipe.
     
  4. recently tried these pickled beets and found them to be quite good. It reminds me of my grandmother's recipe. Thanks for posting.
     
  5. I used 'sugarpea's' recipe for Baked Beets instead of boiling...which works REALLY well. Adding the cinnamon sticks to the pickling solution made the entire house smell quite lovely. These are a big hit in our house. Thanks for this recipe Bertha! I shall definitely use it again!
     
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Tweaks

  1. I used whole cloves instead of allspice but the rest was the same. I love them!
     

RECIPE SUBMITTED BY

I am married and have three children ages 9 to 16. I work full-time so between work and attending as many school functions as I can possibly fit in, I have little time to prepare "gourmet" type dishes which require a lot of preparation time. I like tasty, quick-fix meals that use ingredients that are usually in my house and don't require an extra trip to the store. When I'm not waiting on my family or working, I like to do counted cross-stitch and recently started a new hobby----quilting.
 
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