Grandmother Lida Quinn’s Pickled Beets Recipe is a classic, with the perfect combination of sweet and sour tastes. Don’t take our word for it. Grandma’s Pickled Beets won first place at five different Ozark Empire Fairs.
Pickled beets are very easy to make, and wonderful for a salad, snack, or side. Any type of beet works from table beets (red beets) to golden beets.
If you wish, you may make easy and quick refrigerator beets which last about a month in the refrigerator. Or, continue to can by processing in a boiling water-bath for storage up to one year.
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.