pickled beets

• 6 quarts of beets
• 4 cups vinegar
• 4 cups sugar
• 4 cups water
• 2 tbsp pickling spices

Wash beets leaving 1" stem and root attached.

Place beets in a large pot and cover with water. Boil beets for about 15 minutes. Drain.

Place beets in cold water. Let cool then peel the skins as well as remove the roots and stems.

Cut beets and place in sterilized jars.

Place pickling spices in a tea ball or cheese cloth bag. Combine spices with other ingredients in a large saucepan. Boil for 3 minutes.

Pour hot pickling liquid over beets. Put a fresh lid and ring on the jars and tighten, finger tight.
Process in a boiling water bath for 30 minutes.

Remove from water bath and let cool on the couter. Ensure all jar seals snap shut.

Back to the Other Recipes page