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Reena's Pickled Beets

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“These are my Mom's Beets...She taught me to make them many years ago. She learned to make them as a young bride, and, in turn, passed the recipe and how-to's down to me. Once you get the beets boiled, and skinned, the rest is a piece of cake! They're awesome!! *note: Prep time is a guess...Depends on how fast you work!)”
2hrs 25mins
7 pints

Ingredients Nutrition


  1. Wash beets.
  2. Trim tops to about 3 inches and leave on root ends.
  3. Place cleaned beets in an 8 to 10 quart saucepan, and cover with water.
  4. Cover, and cook beets over medium-high heat til skins slip off easily, about 20 minutes.
  5. Drain and discard water.
  6. Trim off tops and roots, slip skins off.
  7. Slice beets about 1/4 inch thick.
  8. In a 4 to 6 quart saucepan, combine vinegar, sugar, 2 cups water, pickling salt, and spices.
  9. Bring to a boil over medium-high heat.
  10. (Keep brine mixture hot while you fill jars with beets and onions).
  11. Fill each jar with a layer of beets, first, then, a layer of onion slices.
  12. As you add layers, push down gently with a wood spoon.
  13. Pack jars just to bottom of the neck of the jar.
  14. I always set the packed jar in a pan of hot water, (fill hot water to about 1/2 way up the jar, and put a table knife down inside the jar between the beets and the inside surface of the jar.-- This helps to keep the jar from breaking when adding the hot brine).
  15. Slowly, pour brine in jar until beets are covered over about 1/4 to 1/2 inch.
  16. Move table knife gently in an up and down motion, all around the jar to remove any air bubbles.
  17. Clean the rim of the jar and threads with a wet cloth, set hot, sterilized seal cap on top, place ring on, and cinch down firmly-- not too tight, but, firm.
  18. Place filled jars in Boiling Water Canner, hot, gently boiling water to cover jars, place lid on canner, and process for about 30 minutes.

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