Prep 45 mins
Cook 1 hr
This is a recipe that has been passed down in my family from my great-grandmother, to my grandmother, to my mom, and now to me! I am so glad to have this family favorite! I have now become the designated "pickled beets" preparer in our family!
- Boil beets in enough fresh water to cover, until tender.
- Allow beets to cool enough to handle, then remove skins (they should slip right off).
- If beets are small, leave whole, otherwise quarter or half as desired.
- Place beets in clean pint jars.
- Boil brine ingredients and pour over beets in pint jars to within 1/2 inch of rim.
- Wipe rims to remove any spills.
- Add lids and rings.
- Process 10 minutes in a hot water canner.
- If any jars do not seal when checked after 24 hours, put in refrigerator and use.
- You may also re-process these.
Made these last night..very easy!!
I also used the brine to do purple and orange carrots. I just added a strip of orange rind to each jar for the carrots.
Posted a picture too. (large jar is beets and two small are the carrots.)
I also used Spenda in place of the sugar.
Thank you so much!!!
Great recipe. I haven't had home made pickled beets in years and these are better than I remembered! Just the right amount of sweetness for my taste and very simple to prepare. I'll be making these often and might become the designated pickle beet maker of my family. Thank you for sharing your recipe.
Great recipe for pickled beets! I just canned 11 jars and still have more in my garden to do. The only thing I did different was add 2 tsp pickling spice in a mesh bag to the brine and I simmered the beets cut up in the brine for 10 min for them to get the pickling spice flavor in them.