Recipe by Laudee
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!)
Top Review by Bergy
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
- 6 -7 lbs beets, with tops (2 to 2 and a 1/2 inch)
- 4 cups cider vinegar (5% acidity)
- 2 cups sugar
- 2 cups water
- 1⁄4 cup pickling salt
- 2 cinnamon sticks (2 inch)
- 1⁄2 teaspoon whole cloves
- 1 -2 medium onion, sliced
Directions See How It's Made
- Wash beets.
- Trim tops to about 3 inches and leave on root ends.
- Place cleaned beets in an 8 to 10 quart saucepan, and cover with water.
- Cover, and cook beets over medium-high heat til skins slip off easily, about 20 minutes.
- Drain and discard water.
- Trim off tops and roots, slip skins off.
- Slice beets about 1/4 inch thick.
- In a 4 to 6 quart saucepan, combine vinegar, sugar, 2 cups water, pickling salt, and spices.
- Bring to a boil over medium-high heat.
- (Keep brine mixture hot while you fill jars with beets and onions).
- Fill each jar with a layer of beets, first, then, a layer of onion slices.
- As you add layers, push down gently with a wood spoon.
- Pack jars just to bottom of the neck of the jar.
- 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).
- Slowly, pour brine in jar until beets are covered over about 1/4 to 1/2 inch.
- Move table knife gently in an up and down motion, all around the jar to remove any air bubbles.
- 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.
- Place filled jars in Boiling Water Canner, hot, gently boiling water to cover jars, place lid on canner, and process for about 30 minutes.