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I use beets from the garden and these are much better than the pickled beets you buy in cans.
Make and share this Pickled Beets recipe from Food.com.
- To cook fresh beets, cut tops off, leaving 2" of stems and the tap roots. Wash and cover with water. Boil till tender.
- Drain and cool. Slip skins off. Set aside.
- Combine remaining ingredients and simmer 15 minute.
- Pack beets into jars; pour hot syrup over beets, leaving 1/2" headspace. Screw on lids. Process 25 minute in hot water bath or steam canner.