Recipe for Grandma's Pickled Beets | Almanac.com

Grandma's Pickled Beets

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6 pints
Becky Quinn, Springfield, Missouri Ozark Empire Fair, Spring
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Grandmother Lida Quinn’s Pickled Beets Recipe is a classic, offering 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 are 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 that last about a month in the refrigerator. Or, continue to can them by processing the beets in a boiling water bath for storage for up to one year.

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
  1. In a kettle, cook the beets until tender. Dip in cold water and peel off the skins. Slice 1/4 inch thick or cut into quarters if using smaller beets. Pack tightly (snug but not bruising each other) into canning jars.
  2. 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 3/4-inch headspace (the liquid should go no farther than the shoulder of the jar).
  3. To can and store, process in a boiling-water bath for 12 minutes. Remove immediately and cool on a rack.
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