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Pickled Beets

Course Appetizer
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 10 pounds fresh beets peeled; quartered, if large
  • 4 cups white sugar
  • 2 tablespoons pickling salt
  • 2 quarts white vinegar
  • 4 cups beet water the water left after you boil the beets
  • whole cloves a few for each jar

Instructions

  1. Boil beets in more than 4 cups of water until almost tender (or however crunchy you want them).
  2. Drain beets and reserve 4 cups of the by-now red water.
  3. Slice or chop the beets into whatever size or shape you want.
  4. Place the beets into sterilized jars.
  5. Add a few cloves to each jar.
  1. Combine the sugar, beet water, vinegar, and pickling salt in a large pan. Bring to a boil and boil for a few minutes.
  2. Fill the jars with the sugar/beet water/vinegar mixture, to within 1/2" of the top.
  3. Screw on sterilized lids.
  4. Process jars in a hot water bath for 30 minutes.*
  5. OR, if you don't want to can the beets, put the beets in a container, cover with pickling liquid, and keep in the refrigerator.