1/2 Photos of Reena's Pickled Beets
2 hrs 25 mins
These are my Mom's Beets...She taught me to make them many years ago. She learned to make them as a young bride, and, in turn, passed the recipe and how-to's down to me. Once you get the beets boiled, and skinned, the rest is a piece of cake! They're awesome!! *note: Prep time is a guess...Depends on how fast you work!)
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Units: US | Metric
- 1Wash beets.
- 2Trim tops to about 3 inches and leave on root ends.
- 3Place cleaned beets in an 8 to 10 quart saucepan, and cover with water.
- 4Cover, and cook beets over medium-high heat til skins slip off easily, about 20 minutes.
- 5Drain and discard water.
- 6Trim off tops and roots, slip skins off.
- 7Slice beets about 1/4 inch thick.
- 8In a 4 to 6 quart saucepan, combine vinegar, sugar, 2 cups water, pickling salt, and spices.
- 9Bring to a boil over medium-high heat.
- 10(Keep brine mixture hot while you fill jars with beets and onions).
- 11Fill each jar with a layer of beets, first, then, a layer of onion slices.
- 12As you add layers, push down gently with a wood spoon.
- 13Pack jars just to bottom of the neck of the jar.
- 14I always set the packed jar in a pan of hot water, (fill hot water to about 1/2 way up the jar, and put a table knife down inside the jar between the beets and the inside surface of the jar.-- This helps to keep the jar from breaking when adding the hot brine).
- 15Slowly, pour brine in jar until beets are covered over about 1/4 to 1/2 inch.
- 16Move table knife gently in an up and down motion, all around the jar to remove any air bubbles.
- 17Clean the rim of the jar and threads with a wet cloth, set hot, sterilized seal cap on top, place ring on, and cinch down firmly-- not too tight, but, firm.
- 18Place filled jars in Boiling Water Canner, hot, gently boiling water to cover jars, place lid on canner, and process for about 30 minutes.
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Nutritional Facts for Reena's Pickled Beets
Serving Size: 1 (4744 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 428.2
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 4350.9 mg
- Total Carbohydrate 98.8 g
- Dietary Fiber 8.0 g
- Sugars 89.3 g
- Protein 6.7 g