Grandma's Pickled Beets

grandmothers-pickled-beets
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Ingredients

35 to 40 small beets or 15 large beets
2 cups sugar
2 cups water
2 cups white vinegar
1 teaspoon ground cloves
1 teaspoon whole allspice
1 tablespoon ground cinnamon
1 teaspoon whole cloves

Instructions

In a kettle, cook the beets until tender. Dip in cold water and peel off the skins. Slice ¼ inch thick or cut into quarters if using smaller beets. Pack tightly (snug but not bruising each other) into canning jars.

In a large saucepan, combine the sugar, water, vinegar, ground cloves, allspice, cinnamon, and whole cloves. Boil for 10 minutes and pour at once over the beets, leaving a ¾-inch headspace (the liquid should go no farther than the shoulder of the jar).

To can and store, process in a boiling-water bath for 12 minutes. Remove immediately and cool on a rack.

Yield: 

6 pints

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Reader Comments

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Pickled Beets

I use only the beet water, brown sugar, white vinegar and sliced onions. Will try adding other spices.