10 Reviews

A few of the comments here are dead wrong and I'm pointing them so someone who doesn't know any better is not led astray. The purpose of the boiling water bath is not to seal the jars.....it's to destroy any possible pathogens on the beets or inside the jars or lids. Repeat: A hot water bath is not to seal the jars! Luckily, this recipe has enough vinegar in it that that alone is probably what makes it safe. With highly acidic foods likes pickles and often tomatoes, or with foods containing a lot of sugar (like jam), you may get by without making yourself or someone else sick, but don't even think about trying that with non-acidic foods or your "time saving" strategy may just come back to bite you you-know-where.

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Goody2shz October 26, 2011

The (U. S.) National Center for Home Food Preservation recommends that for safety pickled beets in jars be processed in a boiling water bath for 30 to 45 minutes, depending upon your altitude. For more info on iome canning their web site is at www.uga.edu/nchfp.

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zeldaz51 May 16, 2009

this is a wonderful recipe and very easy to make.i highly recommend this for anyone who likes pickled beets. thanks

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sue baker October 14, 2002

This is the most requested gift that I give! Every single person that has eaten them has asked me to gift them with the beets again! What a deal!

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arasirbu December 18, 2009

As the recipe said to cook the beets unpeeled and whole I was a bit concerned as I had already peeled and chunked the raw beets before deciding what to do with them/look for a recipe, but I decided to forge ahead and follow this recipe from the point of cooking the beets and I AM SO GLAD I DID! Turned out just delicious. This recipe is the PERFECT blend of salty, sweet, and tang with just enough spice -absolutely delicious. Second only to oven-roasted beets, this is my new favorite and this is undoubtedly the only pickled beets recipe I will use. Can't wait for next farmers' market day to get more beets! p.s. Skip the hot water bath. I've never had a problem with unsealed lids. Just make sure you put HOT product in HOT jars topped with HOT lids and rings.

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peg13fan September 22, 2009

I just wanted to comment because I have never once used a hot water bath and I can everything from jam to speghetti sauce. My jam usually never lasts more than 3 years but i rarely find a broken seal and have never been ill from my preserves. Two thumbs up lali for being smart and not wasting your time.

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NSPENCER_11 August 25, 2009

Fantastically easy and very yummy! LOVE this recipe! Will use it for YEARS!

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Mama's Kitchen (Hope) May 10, 2006

Tasty! I use apple cider vinegar. Tastes best!

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VivianNP February 16, 2006

This is the first time I've made and canned pickled beets. My friend gave me mega amounts of beets! Everyone has raved over the flavor. Most receipes have too much cloves - not this one. Instead of slicing beets, I made mine in spears. Tastes and looks great!

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leckhart October 28, 2005

I add some juice from boiling beets. It gives the beets a nice red colour

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bruce.wild March 07, 2005
Pickled Beets