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    You are in: Home / Recipes / Reena's Pickled Beets Recipe
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    Reena's Pickled Beets

    Reena's Pickled Beets. Photo by Bergy

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    2 hrs

    25 mins

    Laudee's Note:

    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


    1. 1
      Wash beets.
    2. 2
      Trim tops to about 3 inches and leave on root ends.
    3. 3
      Place cleaned beets in an 8 to 10 quart saucepan, and cover with water.
    4. 4
      Cover, and cook beets over medium-high heat til skins slip off easily, about 20 minutes.
    5. 5
      Drain and discard water.
    6. 6
      Trim off tops and roots, slip skins off.
    7. 7
      Slice beets about 1/4 inch thick.
    8. 8
      In a 4 to 6 quart saucepan, combine vinegar, sugar, 2 cups water, pickling salt, and spices.
    9. 9
      Bring to a boil over medium-high heat.
    10. 10
      (Keep brine mixture hot while you fill jars with beets and onions).
    11. 11
      Fill each jar with a layer of beets, first, then, a layer of onion slices.
    12. 12
      As you add layers, push down gently with a wood spoon.
    13. 13
      Pack jars just to bottom of the neck of the jar.
    14. 14
      I 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).
    15. 15
      Slowly, pour brine in jar until beets are covered over about 1/4 to 1/2 inch.
    16. 16
      Move table knife gently in an up and down motion, all around the jar to remove any air bubbles.
    17. 17
      Clean 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.
    18. 18
      Place 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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    Ratings & Reviews:

    • on July 08, 2010


      I only make a bowl of these beets, I let them sit in the fridge covered for 4 days. Wonderful. To me you can't have pickled beets without adding onions. I will make this recipe again for Christmas

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    • on September 14, 2009

      I love these beets and should have reviewed this sooner last year was my first encounter with canning.I tried these becuase my family all enjoy beets. I have had so many requests since. So far this year I have done 10 pints and only have 2 left! I have done them with and without onions with no problem and once when I ran out of cloves I used 1 tsp allspice instead

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    • on March 27, 2008


      Excellent recipe for canning pickled beets. This is the same one we've used in our family for years. This can be done without the onions with good results.

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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

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