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Recipe for Grandma's Pickled Beets | Almanac.com

Grandma's Pickled Beets

Photo Credit
MariaKovaleva/shutterstock
Yield
6 pints
Course
Credit
Becky Quinn, Springfield, Missouri Ozark Empire Fair, Spring

Grandma's Pickled Beets

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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 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.

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 1/4 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 3/4-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.